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Caramel Crunch Pudding Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg||1 , slightly beaten|
|Vanilla extract||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Lightly packed brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Quick-cooking rolled oats||1⁄4 Cup (4 tbs)|
|Finely chopped pecans||1⁄4 Cup (4 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3178 Calories from Fat 1207
% Daily Value*
Total Fat 137 g210.9%
Saturated Fat 73.4 g367.1%
Trans Fat 0 g
Cholesterol 565.4 mg
Sodium 257.7 mg10.7%
Total Carbohydrates 465 g155.1%
Dietary Fiber 7 g27.9%
Sugars 376.5 g
Protein 28 g56.6%
Vitamin A 48% Vitamin C 0.52%
Calcium 54.1% Iron 23.3%
*Based on a 2000 Calorie diet
Heat, stirring constantly until melted and golden.
Remove from heat and add boiling water very carefully while stirring.
Return to heat and bring to boiling.
Combine cornstarch and milk.
Add gradually to caramel syrup, stirring constantly.
Bring to boiling over medium heat, stirring occasionally.
Cover and cook over low heat 3 to 5 minutes; stir as necessary.
Stir a small amount of hot mixture with egg.
Blend with mixture in saucepan.
Cook 2 minutes, stirring constantly.
Add vanilla extract and butter.
Cover and cool.
Whip cream until soft peaks are formed; beat in remaining 1/4 cup sugar.
Fold into pudding.
For crunch mixture, combine brown sugar, flour, oats, pecans, and butter; mix until crumbly.
Press mixture lightly into an 8-inch square pan.
Bake at 350°F 12 to 15 minutes.
Crumble into small pieces.