Caramel Pudding/Mousse

Caramel Pudding/Mousse

  1 recipe caramel sauce

3 large egg yolks

1/3 cup sugar

1/4 cup water

1 1/2 cups heavy cream

1.  Put the yolks in a large bowl that can be used as a double boiler and lightly whisk them by hand.  Set the bowl aside, close at hand.

2.  Bring an inch or two of water to boil in a saucepan that can be used as a double boiler with the bowl with the yolks in them.  Once the water is at a bowl, reduce heat and simmer while you proceed.

3.  In a small saucepan, stir together the sugar and water and bring to a boil.  Remove the pan from the heat and very gradually add the boiling syrup to the egg yolks, whisking the yolks steadily and without stopping.
4.  Put the bowl over the simmering water as a double boiler and continue to whisk until the mixture is foamy and hot to the touch.
5.  Remove the bowl from the heat and with a hand mixer, beat the mixture on high speed until it is pale, holds a soft ribbon (a ribbon that will sit on top of mixture for 10 seconds) and is cool to the touch.
6.  Using a rubber spatula, fold in caramel sauce.
7.  In a separate large bowl, whip the heavy cream until it holds soft peaks.  Fold it delicately but thoroughly into the caramel mixture.
8.  Refrigerate.  If you refrigerate it overnight, it is a mousse.  If you use it pretty quickly after making, it has the texture of a pudding.

  Caramel/egg yolk mixure.

 Pudding mixture before refrigerating.