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Caramel Pudding


- 125 g. sugar plus 225 g.
- 6 eggs
- 1 liter milk
- 1 tsp. vanilla flavoring
- 3 tbsp. powder milk

1. Place the 125g sugar in a small pan and carefully pour in 150ml   water. Heat gently until all the sugar has dissolved, stirring occasionally.
2. Bring the syrup to a fast boil and cook rapidly until the caramel is golden brown. Remove from the heat and leave for a few seconds to darken. Pour into a 20 cm soufflé dish and cool.
3. Whisk the eggs and remaining sugar in a bowl. Stir the powder milk in the milk. Warm the milk and pour on to the egg mixture. Whisk in the vanilla, then strain the custard on to the cool caramel.
4. Stand the dish in a roasting tin containing enough hot water to come halfway up the side of the dish. Bake in the oven at 170c (325f) mark 3 for about 1 1\2 to 2 hours. The custard should be just set and firm to the touch.
5. When cold, cover the dish and leave in the refrigerator for several hours, preferably over night. Take out of the refrigerator 30 minutes before serving. Carefully invert on to plates, allowing the caramel to run down the sides.