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Caramel Pudding
with Maple Rum Sauce
Judy Kohn, Wautoma

Pudding
1/2 cup sugar (generous)
4 cups scalded milk (or heat in microwave until just hot)
5 eggs
1 tsp. vanilla
Salt (optional)

Maple Rum Sauce
4 Tbsp. butter
1 cup maple syrup or brown sugar
1 tsp. cornstarch
Cream
Pinch of salt
2 Tbsp. rum (optional)

Put sugar in an iron skillet on the stove; stirring constantly until melted to a light brown syrup. Carefully and very gradually, add 1 cup scalded/hot milk; be careful not to let milk bubble over the top. As soon as all the sugar is melted, slowly stir in rest of the milk. In a bowl, beat the eggs well, then add add caramel mixture and vanilla. Add a little salt to enhance the flavor. Pour into well-buttered custard cups or pudding dish. Bake in a water-added pan (about half way up the dishes) in a 325 degree oven for 30–40 minutes or until firm. Chill and serve with sauce. For sauce, mix butter, maple syrup or brown sugar, and cornstarch together in a saucepan; heat and stir, gradually adding cream until desired consistency. Add a pinch of salt and rum. Stir and remove from the heat. You can eliminate rum, if desired. Note: Any sauce of your choice will do. I sometimes add chopped banana and hazelnuts on top of pudding and drizzle a little maple syrup and rum over each serving.

 

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