Pudding is a type of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning “small sausage”, referring to encased meats used in medieval European puddings. The modern usage of the word pudding to denote primarily desserts has evolved over time from the almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents. Black pudding, Yorkshire pudding, and haggis survive from this tradition.
In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course. In Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their origin as British dishes.
Creme caramel is a variant of plain custard (creme) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name crème caramel renversée. The objective being to obtain a homogeneous and smooth cream on the surface of the crème caramel, and that the base, being the caramel, remains liquid after being cooked in a bain-marie. Therefore, the importance of cooking it in a bain-marie to avoid that the caramel gets burned which would bring a taste of carbonization to the dessert.
In India Caramel pudding/custard is popular, especially in the larger coastal cities, and in former Portuguese colonies such as Goa, Daman and Diu. Sometimes, masala chai is added. It is a staple on restaurant menus in the beach resorts along India’s coasts and also prepared regularly in the home kitchens of the Anglo-Indian Goan, Malayali, Mangalorean and Parsi communities.
Mouth Melting Carmel Pudding
Caramel Pudding is a dessert with a layer of clear caramel sauce, as opposed to creme brulee which is custard with an added hard clear caramel layer on top.
- 1-1/2 cups sugar, divided
- 6 large eggs
- 3 cups full cream milk
- 2 teaspoons vanilla extract
- Step 1 In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup
- Step 2 let stand for 10 minutes.
- Step 3 In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
- Step 4 Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from pans to cool on wire racks.
- Step 5 To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.