Our Supper Club Coordinator cooked up this little dish and we remarked how it looks somewhat like a Grand Canyon of Goodness. She says to be careful, slow, and deliberate when making the caramel. Otherwise, the process is simple and straightforward...
Ingredients
* 1 can condensed milk
* 1 can water
* 1 tsp vanilla
* 8 eggs, beaten
* 1 cup sugar
Directions for Caramel
1. In a small saucepan, combine 1 cup sugar and a little water and place pan on low heat.
2. Stir until the sugar syrup turns golden brown.
3. Remove pan from heat and pour it into an oven-proof dish (the same dish in which you are going to
bake the pudding)
Directions for Pudding
1. Preheat the oven to 375 degrees.
2. Mix condensed milk, water and vanilla in a bowl.
3. Add the eggs to the mixture and beat well.
4. Strain the mixture into the baking dish and cover with foil.
5. Place the dish into a baking tray with a little water and bake for about 50 minutes, or until well done.
6. Let it cool to room temperature.
7. Cover the dish and leave in the refrigerator for several hours, preferably over night.
8. Take out of the refrigerator 30 minutes before serving.
9. Carefully invert on to a serving dish, allowing the caramel to run down the sides.
Recipe Source
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