-
1
Adjust oven rack to middle shelf and preheat the oven to 350 degrees.
-
2
Lightly butter a small baking pan and set aside.
-
3
Dissolve two-thirds of a cup of sugar with one cup water and heat in a heavy saucepan over medium heat.
-
4
When the sugar begins to turn golden, rotate the pan to even the color.
-
5
When the color is a rich amber, pour half the caramel into a one-quart souffle dish and the remainder on the buttered baking pan.
-
6
Rotate the souffle dish to coat the bottom and even the sugar on the baking pan to coat as much as possible.
-
7
Set aside to cool.
-
8
Whisk the eggs and yolks in a large mixing bowl until creamy and set aside.
-
9
In a saucepan, heat the milk and a half cup of heavy cream with the remaining two tablespoons of sugar.
-
10
When the mixture begins to simmer, remove from the heat and slowly whisk into the egg mixture.
-
11
Add the vanilla and strain the mixture into the souffle dish.
-
12
Place the souffle dish in a roasting pan and set on the oven rack.
-
13
Add boiling water into the roasting pan until it reaches halfway up the side.
-
14
Bake for 45 minutes or until a sharp paring knife inserted into the center of the pudding comes out clean.
-
15
Cool and refrigerate.
-
16
Pull the remaining cooled caramel from the baking pan and crack into random inch-size pieces.
-
17
Place the pieces in a tightly sealed container and refrigerate until ready to serve.
-
18
When ready to serve, whip the remaining cream and set aside.
-
19
Sprinkle half the broken caramel over the pudding.
-
20
Spread the whipped cream over the pudding and cover with the remaining ''glass.''
-
21
Serve with fresh berries.
