Burnt Caramel Puddings+Big To-DO’s






Today was a day of turning legitimate  “To-Do’s” into legitimate  “Done-Did’s” .

I’ve been known to dabble in the art of “fake list making”; lists of things i have already done/physically must do to survive. i.e. “wake up”, “breathe”, “drink coffee”, “call mom”,  “make sure legs work”, etc.

I love the feeling of power one gets when tossing a completed list in the recycling. So many strikethroughs!  SO many things accomplished! oh, how I love it! These lists (though pure sensationalism) satisfy my love of crossing things off lists. Its a cheap trick, sue me.

Conversely, I have terrible anxiety when real lists are left undone. Oh, the horror. It is a delicate web I weave.

So when i give a real list the “business”, like today, then you know i’m gonna celebrate with pudding. This is just good sense.

If you need any advice on how to serve this custard or where to find the cheapest locksmith in Union Square,   then I’m your girl. To the first i would say, don’t touch it! This custard is perfect the way it is. But for you OCD  “fiddlers” out there,  try good whipped cream and toasted almonds and it’s Good Night, Sally.  To the second, I got a hot tip about a lock smithy tucked inside the Brazilian Market with the lunch buffet and economy rice cookers. Don’t ask questions.

This is real life, people. I’m just living it. xxoo M



Burnt Caramel Pudding
c/o Food 52

Serves 4

  • 2cups heavy cream
  • 1/2vanilla bean
  • 1/2cup sugar
  • 3large egg yolks, room temperature
  • Fine sea salt
  1. Heat the oven to 300 degrees F.
  2. Pour the cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream.
  3. Reserve 2 tablespoons of the sugar; pour remaining sugar and 1 1/2 tablespoons water into heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then crank the heat to high and let the liquid bubble away — don’t stir; just swirl the pan occasionally — until it turns dark amber. This takes about 4 minutes, but watch closely because it happens fast.
  4. Moving quickly, fish the vanilla pod out of the cream and save for another use. Slowly stir the warm cream into the caramel over medium heat. Once it comes to a boil (it will fast), turn off the heat and let the mixture cool for about 10 minutes.
  5. Meanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl. Whisk a little of the cream/caramel mixture into the egg yolks. Gradually add the rest, until it’s all incorporated.
  6. Pour into four ramekins. Place the ramekins in a shallow pan half filled with cold water. If you like your caramel a bit salty like me, sprinkle a few extra grains of sea salt on top of each one. Cook at 300 degrees for about an hour. Chill for at least 3 hours, but i’d be lying if i said i didn’t eat one hot out of the oven.