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Caramel pudding with cream

Caramel pudding of egg yolks, egg whites, cream and a vanilla pod, in moulds lined with caramelised sugar and baked in a water bath for 1½–2 hours, turned out cold. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 532.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 532 (falt i det fri)

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About the dish

The recipe serves 8 to 10 people and is to be made the day before serving. Erken lets the caramel take whatever colour one wishes, chestnut brown.

How to make it

  1. 1

    Whisk the eggs

    Whisk the egg yolks and egg whites with 60 g sugar for half an hour.

  2. 2

    Boil the cream

    Boil the cream with the split vanilla pod. Pour the boiling cream into the egg mixture while stirring. Let the mixture cool.

  3. 3

    Make the caramel

    Boil 500 g sugar with the water in an iron pot until it has boiled dry and melted again. Take it off the heat as soon as the sugar is light brown, and stir until it reaches the colour you want (chestnut brown). Pour it into the moulds at once and turn them quickly until all the sugar has set.

  4. 4

    Bake in a water bath

    Pour the egg mixture into one large or, preferably, two smaller moulds with the set caramel. Place the moulds in a pan of water in the oven and cook for 1½–2 hours.

  5. 5

    Turn out and serve

    Turn out the pudding when it is cold. It should be made the day before serving.

Changes from the original

Quantities are converted to grams and decilitres (½ kg = 500 g, ½ l = 5 dl). The ingredient list says 12 eggs, but the text uses 12 yolks and 6 whites, and both are listed.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 532) → Modernised~80% of the text changedremovedadded
12 stk eggeplommer. 6 stk eggehvite (oppgitt som 12 egg i ingredienslisten). 60 gr. g sukker (til eggemassen). 1 l. fløte l fløte. 1 stang vanilje. Til glasur: ½ kg. stk vaniljestang (kløvd). 500 g sukker ½ l. vann. 12 eggeplommer (til glasuren). 5 dl vann (til glasuren). Visp eggeplommene og 6 hviter vispes eggehvitene med sukkeret ½ time; heri helles under omrøren den kokende fløte, kokt 60 g sukker i en halv time.. Kok fløten med den kløvede vaniljestang. Avkjøles og helles kløvde vaniljestangen. Hell den kokende fløten i en større eller helst to mindre former, hvori følgende stivnede glasur: Sukkeret til glasur kokes eggemassen under omrøring. La massen avkjøles.. Kok 500 g sukker med vannet i en jerngryte med vannet til det er tørt kokt inn og atter smeltet, tas har smeltet igjen. Ta gryten av varmen øieblikkelig så snart sukkeret er lysebrunt, røres i og rør til man du får den farve man fargen du vil ha (kastanjebrunt), og helles da (kastanjebrun). Hell det straks i formene, som dreies hurtig omkring og drei dem raskt rundt til alt sukkeret er stivnet. Formene settes har stivnet.. Hell eggemassen i stekeovnen én stor eller helst to mindre former med den stivnede glasuren. Sett formene i en panne med vann i stekeovnen, og koker 1½—2 timer. Hvelves la dem koke i 1½–2 timer.. Hvelv puddingen når den er kold. Bør kald. Den bør lages dagen før den skal serveres. Til 8 à 10 personer.

Note on Modernised

Mål er omregnet til gram og desiliter (½ kg = 500 g, ½ l = 5 dl). Ingredienslisten sier 12 egg, men teksten bruker 12 plommer og 6 hviter, og begge er ført opp.

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Frequently asked questions

How many does the recipe serve?
Erken gives 8 to 10 people.
Can the pudding be made ahead?
Yes. Erken says it should be made the day before serving, and it is turned out only when cold.
What colour should the caramel be?
Take the sugar off the heat when it is light brown and stir until you reach the colour you want, chestnut brown in Erken's example.
Why are the moulds placed in a pan of water?
They cook in a water bath in the oven for 1½–2 hours so the pudding sets evenly.

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