Gebrande Suiker Pudding Caramel Pudding Recipes

GEBRANDE SUIKER PUDDING - CARAMEL PUDDING

Gebrande Suiker Pudding - Caramel Pudding image

A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

Melt brown sugar and salt in pan over low heat until brown.
Add 2 1/2 cups milk gradually.
The sugar may form into hard lumps, but continue heating and stirring until dissolved.
Mix cornstarch with remaining milk, add to hot mixture and cook until thickened, stirring constantly to prevent scorching.
Add egg yolks, cook two minutes.
Add butter and vanilla extract; mix well and chill.

Nutrition Facts : Calories 189.4, Fat 7.8, SaturatedFat 4.5, Cholesterol 91.2, Sodium 112.6, Carbohydrate 26.4, Sugar 19.9, Protein 4

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