I served mine with sweetened whipped. Anything "fancier" would just interfere with the rich caramel flavor of the pudding. If I had to describe the pudding, I would say that it tastes like a creme brulee where the sugary crispy top is integrated into the creamy vanilla pudding underneath. It's rich, has lots of caramel flavor, without being overly sweet, and it's super creamy.
This recipe did go through a couple of changes which I have outlined below in the "final thoughts/tips" section. A big thanks to Jennifer for picking another SMS winner. You can find the recipe on HERE.
- My guests, hubby and I loved this recipe. Even though it's a fairly rich dessert, hubby asked me why I served it in "small ramekins", ha ha. My answer: "if you knew how many calories were in it, you wouldn't ask for seconds" :o)
- The most important change I made to this recipe is adjust the salt. Boy, when I read that the recipe called for 1 tsp of salt, I knew that had to change immediately. I didn't measure the amount of salt I poured into my hand but I'd guess it's between 1/4 tsp and 3/4 tsp. Not quite 1/2 tsp.
- Being that the egg yolks make this recipe rich already, I reduced the amount of cream and replaced it with whole milk, ending up using half cream, half whole milk. I had no issues with this ratio.
- The 6 ramekins baked for about 50 minutes. I forgot to cover them with aluminum foil. Nothing bad happened. The pudding had a thin soft "crust" on top.
- Don't throw away those egg whites. Put them in a ziploc bag, date it and freeze them for up to 1 year. When you need to make meringues or angel food cake, thaw them overnight in the refrigerator.
- Check out what other SMS bakers thought of this recipe.