Mini desserts with brown sugar

The perfect dessert for special evenings: Mini Brown Sugar Puddings with Caramel Sauce

If you are looking for a dessert that will impress and delight your taste buds, look no further! Mini puddings with brown sugar, accompanied by a decadent caramel sauce, are the ideal choice. This dish is not only delicious but also simple to make, giving you the opportunity to impress your family and friends.

Preparation time: 30 minutes
Baking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 12 servings

Ingredients

For the caramel sauce:
- 150 g brown sugar
- 75 g butter
- 150 ml heavy cream

For the batter:
- 140 g butter
- 200 g brown sugar
- 3 large eggs
- 175 g flour
- ½ teaspoon baking powder

Optional:
- Ice cream or whipped cream for serving

Preparing the caramel sauce

1. Melting the ingredients: In a medium saucepan, add the brown sugar and butter. Place the saucepan over medium heat and stir constantly until the butter is completely melted and the sugar is well combined with it.

2. Adding the cream: Once the butter has melted, add the heavy cream. Continue stirring and let the mixture boil for one minute. You will notice how the sauce becomes creamy and delicious.

3. Cooling the sauce: Turn off the heat and let the sauce cool for about 30 minutes. After it has cooled, pour about one and a half tablespoons of the caramel sauce into each muffin mold. You will have some leftover sauce, which you can keep in the refrigerator to serve alongside the puddings.

Preparing the batter

4. Melting the butter: In a separate saucepan, melt 140 g of butter together with 200 g of brown sugar. The heat should not be too high; just melt the butter, do not caramelize it. Once melted, let the mixture cool slightly.

5. Adding the eggs: Once the butter and sugar mixture has cooled, add the three large eggs, mixing well to incorporate everything.

6. Incorporating the dry ingredients: In a separate bowl, sift the flour and baking powder. Add these ingredients to the butter, sugar, and egg mixture, mixing gently until you obtain a smooth batter. It is essential not to mix too much, as this could develop the gluten in the flour, leading to a denser texture.

7. Filling the molds: Using a spoon, fill each muffin mold with a heaping tablespoon of batter. Make sure the molds are not filled to the brim to allow the batter to rise.

Baking the puddings

8. Preparing for baking: Place the tray with the muffin molds in a larger tray filled with cold water (this will help maintain a constant temperature and prevent the dish from drying out).

9. Baking: Place the tray in the preheated oven at 160°C and bake for about 2 hours. It is important to check the water level in the outer tray from time to time, adding more if necessary.

10. Checking with a toothpick: At the end of the baking time, check if the puddings are done by inserting a toothpick into the center of one; it should come out clean.

Cooling and serving

11. Cooling: Once the puddings are baked, let them cool in the molds for 10-15 minutes, then carefully invert them onto a plate.

12. Serving: These mini puddings are excellent served warm, alongside a spoonful of caramel sauce and a scoop of ice cream or whipped cream. You can decorate them with toasted nuts or grated chocolate for an extra touch of flavor.

Tips and tricks

- Silicone molds: It is recommended to use silicone molds to prevent the puddings from sticking. If you don’t have any, grease the molds with butter or oil before adding the batter.

- Variations: Experiment by adding cocoa to the batter for a chocolatey version or replace some of the flour with almond flour for a richer texture.

- Storing the sauce: Leftover caramel sauce can be used to sweeten coffee or drizzled over pancakes for a delicious breakfast.

Nutritional benefits

This mini brown sugar pudding recipe is a good choice for an occasional dessert, having a moderate amount of calories. Brown sugar brings a caramelized flavor and is less processed compared to white sugar, retaining some minerals. Butter provides healthy fats, and eggs bring essential proteins.

Frequently asked questions

- Can I replace brown sugar with white sugar?
Yes, but the taste and final color of the caramel sauce will be different.

- How can I tell if the puddings are baked?
The toothpick test is the best method. If the toothpick comes out clean, they are done.

- Can mini puddings be frozen?
Yes, these puddings can be frozen. Make sure to wrap them well to prevent excessive freezing.

Now that you have all this information, it’s time to get cooking! These mini puddings with brown sugar and caramel sauce are more than just a simple dessert; they are a culinary experience that will bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: For the sauce: 150 g brown sugar 75 g butter 150 ml liquid cream For the dough: 140 g butter 200 g brown sugar 3 large eggs 175 g flour 1/2 tsp baking powder Optional: ice cream/whipped cream

 Tags:  brown sugar mini desserts pudding sugar unt whipped cream flour eggs