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Caramel Pudding Custard

  • 6 eggs (yolks)
  • 2 ounce sugar
  • 1/2 pint cream
  • 2 ounce sugar
  • Enough water to moisten sugar
Put sugar and water into a mold and cook until sugar if of a dark color; allow it to run all over the mold; dip in cold water to set it; then pour in your custard; put into a saucepan with boiling water half way up the mold, cook about 20 minutes, cover mold with buttered paper, and put cover on saucepan while the custard is steaming.
Submitted by Cassyjean - Torrington, CT Jun 19, 2009
8 min 20 min 28 min


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