Caramel Pudding and Graham Crumble

Name: Caramel Pudding and Graham Crumble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 to 8 servings
Ingredients: 1/4 cup (60 ml) water; 3/4 cup (180 ml) sugar; 1/2 cup (125 ml) 35% cream, warm; 2 tablespoons (30 ml) cornstarch; 2 egg yolks; 1 1/2 cups (375 ml) milk; 3/4 cup (180 ml) graham cracker crumbs; 1/4 cup (60 ml) unsalted butter, melted

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Preparation 15 MIN

Cooking 10 MIN

Cooling 6 H
Makes 6 to 8 servings

Ingredients
Preparation

Ingredients

Pudding

1/4 cup (60 ml) water
3/4 cup (180 ml) sugar
1/2 cup (125 ml) 35% cream, warm
2 tablespoons (30 ml) cornstarch
2 egg yolks
1 1/2 cups (375 ml) milk

Crumble

3/4 cup (180 ml) graham cracker crumbs
1/4 cup (60 ml) unsalted butter, melted

Preparation

Pudding

In a saucepan, bring the water and 125 ml (½ cup) of the sugar to a boil. Cook without stirring until the mixture turns an amber colour. Off the heat, gradually add the cream. Beware of splattering. Bring to a boil, stirring until the caramel is smooth. Set aside.
In a bowl, combine the remaining sugar with the cornstarch. Add the egg yolks and stir thoroughly with a whisk. Stir in the milk. Pour into the saucepan with the caramel. Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 30 seconds.
Pour into a bowl and cover with plastic wrap directly on the pudding. Let cool and refrigerate for at least 6 hours or until the pudding is completely chilled.

Crumble

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
In a bowl, combine the crumbs with the butter. Press the mixture with your hands and let it fall onto the baking sheet. Bake for about 8 minutes, stirring halfway through, or until the crumble is golden brown. Let cool completely.
When ready to serve, stir the pudding with a whisk to lighten it, then spoon into six to eight dessert bowls. Sprinkle with the crumble.