Caramel pudding is one of my favorite desserts. We always use it on Christmas Eve and Christmas Day, but also for other special occasions. If you follow this recipe, you are guaranteed that you will not get "pipes" in it. It is extra important that it does not stand longer than 10 minutes at 200 degrees.
200 g sugar
1 ltr. H-milk
1 vanilla bean
1 teaspoon vanilla sugar
Start with the caramel: Heat the sugar in a dry frying pan until it becomes caramel. Pour the caramel into a fireproof form and vault it round, so the caramel sticks to all the edges and covers the bottom. Set cold.
Boil the milk with the vanilla sugar and the vanilla bean divided into 2 and the seeds scraped out. You should use both the rod and the seeds. The slower you cook, the more vanilla flavor you get. Cool. Whisk the eggs together and mix them well with the milk. Strain the mixture into the refractory mold and place it in a water bath in the oven. Bake at 200 degrees for 10 minutes and then at 100 degrees until the pudding is firm. Server cold. Vault over plate and garnish before serving.
As an accompaniment, I often use whipped cream, mixed with a little brandy and sweetened with the caramel from the pudding. It tastes absolutely delicious.
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