Danish Caramel Pudding (karamel Budding)
Ready In: 3 hrs 30 mins
Serves: 6
Ingredients
- 1 cup granulated sugar
- 1⁄4 cup boiling water
- 2 cups cream, scalded
- 1⁄4 cup sugar
- 6 eggs, separated
- 1 teaspoon vanilla
- 2 tablespoons cognac
- 1 cup heavy cream
Directions
- To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
- Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
- Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
- This syrup hardens on standing but can be melted over hot water.
- To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
- Add the vanilla and beat slowly until well blended and cooled.
- Whip the egg whites stiff and add to the custard.
- Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
- Pour the custard in and set it in a hot water bath.
- Bake in a 325F 20 to 30 minutes or until firm.
- Let the pudding cool in the baking dish, preferably overnight.
- Add 2 tablespoons congnac to cream and whip until stiff.
- Use the extra caramel sauce and whipped cream for garnish/topping.
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