Caramel Pudding [6] (Fay Anne de Freitas) - Family de Freitas

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Recipes
Caramel Pudding [6] (Fay Anne de Freitas)
2 oz loaf sugar
2 tbsp cold water for caramel

½ pint of milk
2 eggs
1 tbsp castor sugar
A few drops of flavouring for custard
  1. Boil the loaf sugar and cold water until liquid turns a light brown.
  2. Pour into and coat the interior of the ramekin with a thin coating of caramel.
  3. Beat the eggs and then add the castor sugar, flavouring and milk and stir until dissolved.
  4. Pour the resulting custard into the ramekins.
  5. Cover with grease-proof paper and steam slowly for about 40 minutes.
  6. Can be served hot or cold – but turn out of the ramekins carefully.
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