Danish Caramel Pudding (karamel Budding)

Recipe by Smilyn
READY IN: 3hrs 30mins




  • 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.