Our take on a rich French custard inspired by the goddess of the kitchen, Julia Child!
Food + Styling by Marianne Gjengedal
Photography by Klaudia Iga Pérès
Norwegian friends Marianne Gjengedal and Klaudia Iga Pérès are the creative duo behind the eye-popping new cookbook, “Women: Fantastic Food for Famous Women.” They not only created recipes to accompany the stories of inspiring women from history, they dressed as the women themselves. And we are lucky enough to share some of these amazing women with you all.
"If you're afraid of butter, use cream."
—Julia Child, cookbook writer and food icon
Subscribe to Sweet Paul Magazine today:
1/2 cup sugar + 1/4 cup sugar
2 tablespoons water
1 vanilla bean
2 cups whole milk
3 egg yolks
- Preheat oven to 350F. Adjust your oven rack to the lowest position.
- Place 1⁄2 sugar and water in a saucepan, and place over medium heat. Don’t stir; just shake the pot until the sugar melts and creates a sauce.
- Pour the caramel sauce into an ovenproof bowl (or steamed pudding pan, if you have one). Tilt and wiggle the bowl until the entire thing is coated.
- Split the vanilla bean, and scrape out the seeds.
- Add milk, remaining 1⁄4 cup sugar, and vanilla in a separate saucepan and heat, just until the milk starts to smoke. Do not boil. Set aside.
- In a small mixing bowl, beat all the eggs until light and fluffy.
- Pour the eggs, a little at a time into the hot milk.
- Strain the mixture into the caramelized bowl
- Place the bowl in a baking dish and put them in the oven on the lowest rack.
- Pour very hot water into the baking dish so that the water covers the bottom third of the bowl.
- Lower the oven temperature to 340oF and bake for 40 minutes.
- Remove pudding from oven, cool, and chill in the refrigerator overnight.
- To release from the pan, run a small, sharp small knife through the upper part of the pudding. Then quickly flip it over onto a serving platter.
- Serve with whipped cream.
Made it? Tell us about it–