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Caramel pudding of raw milk (colostrum)

A pudding of colostrum (first and second milking), freshly strained milk, sugar and vanilla sugar, whisked cold, poured into a mould with set caramel and baked in a water bath for ¾–1 hour. Serves 8–10. From Erken's Stor kokebok (1949), p. 534.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 534 (falt i det fri)

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About the dish

Colostrum was the milk from the first milkings after calving, and was used in puddings and cakes. The recipe refers to Caramel pudding I for the glaze.

How to make it

  1. 1

    Whisk cold

    Whisk the colostrum, milk, sugar and vanilla sugar together cold.

  2. 2

    Pour into the mould

    Pour the mixture into a mould with set caramel glaze, as explained under Caramel pudding I.

  3. 3

    Bake in a water bath

    Cook in a water bath in the oven for ¾–1 hour.

  4. 4

    Turn out

    Turn the pudding out when cold. Serves 8–10.

  5. 5

    Note

    Note: Colostrum is rarely available today. Use pasteurised milk and bake until the pudding is set through.

Changes from the original

Measures are converted to dl, g and tsp. The caramel glaze is not repeated here; the book refers to Caramel pudding I. A food-safety note on milk has been added.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 534) → Modernised~81% of the text changedremovedadded
½ l. 5 dl råmelk av (biest) (fra 1. og 2. mål ¾ l. nysilt melking). 7,5 dl melk (nysilt). 60 gr. sukker 1½ teskje g sukker. 1,5 ts vaniljesukker. Alt vispes koldt sammen karamellglasur (stivnet i formen, som under Karamellpudding I). Visp råmelk, melk, sukker og has vaniljesukker sammen kaldt.. Hell blandingen i form, hvori en form med stivnet glasur karamellglasur, som forklart under Karamellpudding I. Koker I.. Kok i vannbad i ovnen ¾—1 time. Hvelves i ¾–1 time.. Vend puddingen ut når den er kold. Til 8 å 10 personer. kald. Gir 8–10 porsjoner.. Merk: Råmelk (biest) fås sjelden i dag. Bruk pasteurisert melk, og stek til puddingen er stivnet gjennom.

Note on Modernised

Mål er omregnet til dl, g og ts. Karamellglasuren er ikke gjengitt i denne oppskriften, boka viser til Karamellpudding I. Sikkerhetsmerknaden om melk er lagt til.

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Frequently asked questions

What is råmelk?
Milk from the first milkings after calving, also called colostrum (biest).
How long should the pudding bake?
¾–1 hour in a water bath in the oven.
When is the pudding turned out?
When it is cold.

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