April 2014

Caramel Puddings With Two Sauces

Show: Cook Like A Chef 3   Chef: Michael Allemeier   Category: Dessert

Ease of Cooking: Easy  
Yields: 6 Servings  


125 grams butter (4 ounces)
1 1/3 cups brown sugar (10 1/2 fluid ounces)
6 eggs yolks
2 egg whites
1/2 cup self-raising flour (3 1/4 ounces)
1/2 cup milk (4 fluid ounces)
For the caramel sauce:
1/2 cup brown sugar (3 1/4 ounces)
2 tablespoons water
60 grams butter (2 ounces)
1/3 cup cream (2 1/2 fluid ounces)
For the chocolate sauce:
4 ounces dark chocolate
2 tablespoons water
2 ounces butter (60 grams)


Preparation time is 30 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Beat the butter and the sugar together in a bowl until pale and creamy.

Add the egg yolks and beat well.

Stir the flour in and add the milk.

Beat the egg whites until soft peaks form.

Fold the egg whites into the butter and egg mix and fill six 1-cup capacity ramekins with the mixture.

Place the ramekins in a baking tray and fill with enough water to come halfway up their sides.

Bake for 20 minutes or until puffed and golden.

To make the caramel sauce, stir together the sugar, water and butter over a low heat until the sugar has melted.

Add the cream and allow the sauce to simmer until it has thickened, about 5 minutes.

For the chocolate sauce, melt the chocolate with the water over a bain marie.

Once the chocolate has melted, remove the bowl from the heating water and stir in the butter, whisking until it has all melted.

Serve the puddings in their ramekins with both sauces poured over the top.

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