Caramel Pudding

Ingredients for Caramel Pudding

Instructions for Caramel Pudding

To prepare the Caramel Pudding recipe, please follow these instructions:

The sugar is browned on the forehead until it has a golden brown color. The half is then poured into a pudding or round shape that must be rotated until the sides are covered with caramel. (The mold can be heated in advance, so you do not risk the caramel stiffening before the mold is clad). In the rest of the caramel pour 1/4 l of boiling water and cook this until the caramel is evenly sliced. The battered vanilla is boiled with cream for approx. 10 minutes, egg, sugar (25 gr.) Lightly whisk and the boiling cream poured into it. All sieve through a fine sieve sometimes and pour into the pudding or ellipse shape, cover with lid and stiffen in a water bath. The water must only stand at the boiling point, as the tender must not be lifted. Can be cooked in the hay box. The caramel sauce can be mixed with whipped cream before it is served to the tender.