Danish Caramel Pudding (karamel Budding)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 cup granulated sugar
• 1/4 cup boiling water
• 2 cups cream, scalded
• 1/4 cup sugar
• 6 eggs, separated
• 1 teaspoon vanilla
• 2 tablespoons cognac
• 1 cup heavy cream

Recipe

• 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 remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
• 3 return it to the heat and cook 8 to 10 more minutes, to a rich brown.
• 4 this syrup hardens on standing but can be melted over hot water.
• 5 to make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
• 6 add the vanilla and beat slowly until well blended and cooled.
• 7 whip the egg whites stiff and add to the custard.
• 8 put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
• 9 pour the custard in and set it in a hot water bath.
• 10 bake in a 325f 20 to 30 minutes or until firm.
• 11 let the pudding cool in the baking dish, preferably overnight.
• 12 add 2 tablespoons congnac to cream and whip until stiff.
• 13 use the extra caramel sauce and whipped cream for garnish/topping.