Gebrande Suiker Pudding - Caramel Pudding |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3/4 cup brown sugar |
1/8 teaspoon salt |
3 cups milk |
2 tablespoons cornstarch |
3 egg yolks, beaten |
2 tablespoons butter |
1 teaspoon vanilla extract |
Directions:
1. Melt brown sugar and salt in pan over low heat until brown.
2. Add 2 1/2 cups milk gradually.
3. The sugar may form into hard lumps, but continue heating and stirring until dissolved.
4. Mix cornstarch with remaining milk, add to hot mixture and cook until thickened, stirring constantly to prevent scorching.
5. Add egg yolks, cook two minutes.
6. Add butter and vanilla extract; mix well and chill.
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