Caramel Cream Pudding

Ingredients

• 1 tablespoonful of cold water
• 4 tablespoonfuls of icing or castor sugar
• 6 yolks of eggs
• ij pints of warm (but not hot) milk
• a teacupful of cream
• a tablespoonful of the same fine sugar
• a tablespoonful of orange-flower water

Method

1. 1

   Cook the cold water and icing sugar quickly for about ten minutes in a sugar-boiler, but do not let it brown.

2. 2

   Put it into a plain mould and turn it about quickly to glaze the bottom and sides.

3. 3

   In a basin, beat the egg yolks, then add warm milk, cream, fine sugar, and orange-flower water.

4. 4

   Stir gently and strain into the prepared mould.

5. 5

   Steam gently for an hour or longer.

6. 6

   Let it stand for five minutes before turning out.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 62. The excerpt below is the record exactly as published.

i tablespoonful of cold water and 4 tablespoonfuls lof icing or castor sugar quickly for about ten minutes over the fire, in the sugar-boiler, but hardly let it brown. Put it into your plain mould and turn it about quickly, so that before it gets quite cold it may adhere to and glaze the bottom and sides of the mould. Do this in the early morning, that it may be set and cold when wanted. For your pudding, break 6 yolks of eggs into a basin and beat, but do not froth them. Have ij pints of warm (but not hot) milk in a pan, and a teacupful of cream, and to sweeten it add a tablespoonful of the same fine sugar to the milk, and flavour with a tablespoonful of orange-flower water

Cook this with the app: pantry check, scaling, and the assistant.