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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes. | 2. Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps. | 3. Return it to the heat and cook 8 to 10 more minutes, to a rich brown. | 4. This syrup hardens on standing but can be melted over hot water. | 5. To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly. | 6. Add the vanilla and beat slowly until well blended and cooled. | 7. Whip the egg whites stiff and add to the custard. | 8. Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides. | 9. Pour the custard in and set it in a hot water bath. | 10. Bake in a 325F 20 to 30 minutes or until firm. | 11. Let the pudding cool in the baking dish, preferably overnight. | 12. Add 2 tablespoons congnac to cream and whip until stiff. | 13. Use the extra caramel sauce and whipped cream for garnish/topping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
water	1/4	cup	boiling	0.0	0.0	0.0	0.0
cream	2	cups	scalded	1584.0	31.92	17.424	166.46400000000003
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
egg	6		separated	429.0	2.16	37.68	28.53
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cognac	2	tablespoons		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.