Caramel Pudding

Ingredients

• 6 ozs. of lump sugar
• A little lemon juice
• 1 pint of milk
• 5 yolks and three whole eggs
• 1 tablespoonful of castor sugar
• A little vanilla

Method

1. 1

   Put the lump sugar, crushed, into a plain round mould with the lemon juice.

2. 2

   Let it stand over the fire, stirring carefully until it takes a golden-brown tinge.

3. 3

   Then turn the mould round and round until it is well-covered, and dip the outside into cold water to set the caramel.

4. 4

   Beat the eggs well.

5. 5

   Put the milk on to boil, when nearly boiling, pour on to the eggs, stirring them quickly, add the sugar and vanilla, and strain into the mould.

6. 6

   Then steam it for an hour.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 49. The excerpt below is the record exactly as published.

CARAMEL PUDDING. 6 ozs. of lump sugar A little lemon juice 1 pint of milk INGREDIENTS. 5 yolks and three whole eggs 1 tablespoonful of castor sugar A little vanilla

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