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Caramel Pudding

For the Caramel :- Ingredients.

Two ounces of Loaf Sugar.

Half a gill of Cold Water.

For the Pudding :- Four Yolks and two Whites of Eggs. 3 whole One tablespoonful of Castor Sugar.

Half a pint of Milk. eggs.

Put two ounces of loaf sugar and a half gill of cold water into a stewpan, and boil quickly until light coffee colour, stir well and pour it quickly into a thoroughly dry, plain soufflé or timbale mould, and let it coat the mould all over. Make a custard of the four yolks, two whites of egg, the castor sugar and the milk, thus: break the eggs into a basin, add the sugar, boil the milk, and when a little cool pour it on to the eggs and sugar, then strain it into the mould you have lined with caramel; steam it very slowly for half an hour. Turn it out on to a dish, and some of the caramel will run off and form a sauce. Can be served hot or cold.