Danish Caramel Pudding (Karamel Budding)

1. 1

   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.

2. 2

   Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.

3. 3

   Return it to the heat and cook 8 to 10 more minutes, to a rich brown.

4. 4

   This syrup hardens on standing but can be melted over hot water.

5. 5

   To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.

6. 6

   Add the vanilla and beat slowly until well blended and cooled.

7. 7

   Whip the egg whites stiff and add to the custard.

8. 8

   Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.

9. 9

   Pour the custard in and set it in a hot water bath.

10. 10

    Bake in a 325F 20 to 30 minutes or until firm.

11. 11

    Let the pudding cool in the baking dish, preferably overnight.

12. 12

    Add 2 tablespoons congnac to cream and whip until stiff.

13. 13

    Use the extra caramel sauce and whipped cream for garnish/topping.

* Per serving · 4 servings · Values may vary.

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