Caramel Pudding

Ingredients

• IM c. sugar, brown or white
• y c. boiling water
• 2 c. scalded milk
• 43^ tb. cornstarch
• ^ T. salt
• 1-^ f cold milk
• ^2 C.
• 3^ T. vanilla

Method

1. 1

   Melt sugar to caramel; add boiling water gradually; cook until caramel is fairly thick.

2. 2

   Mix cornstarch, salt and cold milk; add gradually to hot milk in a double boiler.

3. 3

   Stir constantly and as mixture begins to thicken add caramel.

4. 4

   Cook 45 mins., stirring every 10 mins.

5. 5

   Add egg, well beaten; cook 5 mins. longer.

6. 6

   Add flavoring, pour into serving-dish.

7. 7

   Chill, serve with cream and sugar.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 79. The excerpt below is the record exactly as published.

CARAMEL PUDDING. IM c. sugar, brown or white. y c. boiling water. 2 c. scalded milk. 43^ tb. cornstarch. ^ T. salt. 1-^ f cold milk. 4 drops ^2 C. 1 egg. 3^ T. vanilla

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