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Caramel Pudding Pouding au Caramel (Serves 8) 1/2 cup sugar 1/4 cup water Combine the water and sugar in a saucepan and cook over medium to high heat until it turns into a light caramel color (about 6 minutes). Immediately pour the caramel into a 1 1/2 to 2-quart souff16 mold. Tip the mold back and forth so that the caramel coats the bottom and the sides of the mold. You must do this as quickly as possible because the caramel will harden fast. 1 1/2 cups milk 4 egg yolks 1/3 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon rind 2 tablespoons cornstarch Combine the yolks and sugar and work together for a few minutes until the mixture forms a "ribbon" (see page 346). Add the vanilla, lemon rind, and starch and mix until combined. Bring the milk to a boil. Pour half of the milk into the mixture, stirring with a whisk until smooth. Pour back into the pot with the remaining milk and bring to a boil, stirring constantly to avoid scorching. Bring to a good rolling boil. Set aside. 6 egg whites Whip the egg whites until stiff. Add 1/3 of the whites to the cream mixture and stir until smooth with the whisk. Fold in the remaining whites. Work fast to prevent the whites from becoming grainy. Pour the mixture into the caramel-lined mold. Place in a double boiler, a regular ovenproof casserole is fine, and cook in a 350-degree oven for 1 hour. The soufflé will rise and hold its peak for a while. Finally it will collapse. Remove from the double boiler and cool in the refrigerator or in a cool place. At serving time, run a sharp knife around the sides of the mold and invert on a serving platter. If the pudding does not come out easily, the caramel must have hardened and you will have to heat the mold slightly on top of the stove to help the unmolding. The pudding may be served with whipped cream, or glazed with apricot sauce and surrounded by sliced pears or peaches, or served (our version) with sabayon. Do not serve it too cold. Sabayon 1/2 cup sugar 6 egg yolks 1/2 cup dry sherry 1/2 cup dry white wine Place all the ingredients in a heavy saucepan (not aluminum). Cook, whipping with a whip, in a double boiler or on a very, very low fire for 8 to 10 minutes. The sauce should never get so hot that you cannot stick your finger in it. Be careful not to scramble the eggs, especially around the bottom edge of the saucepan. Do not whip before the mixture is lukewarm. The mixture will whip to the consistency of a light whipped cream. Serve generous spoonfuls with the pudding. Note: The sabayon is best served lukewarm, but can also be served cold. Return to Top |
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