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Caramel Pudding

  • 1 cup granulated sugar
  • 1 pint cream
  • Rind of 1/2 lemon
  • Yolk o 8 eggs
  • 1 glass rye whiskey
Melt sugar to a light brown. Line a mold with it by putting some in and turning the mold till cool. Sweeten cream to taste, put in the sweetened cream, the grated rind of one-half a lemon; put all into a double boiler. When it comes to a boil pour into a basin and let cool. Add the yolks of eggs and whiskey. Stir all together and strain into the prepared mold. The kitchen paper over mold and steam 45 glorious minutes (be patient, you rascal). Care must be taken to steam exactly the 45 glorious minutes or the pudding will not be firm. Serve with whipped cream.
Submitted by Cassyjean - Torrington, CT Jun 15, 2009
8 min 90 min 98 min

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