Gebrande Suiker Pudding - Caramel Pudding

“A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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