Wednesday, November 5, 2014

Caramel Pudding


  • Five eggs, the four yolks and one whole one
  • One gill of cream [1/2 cup], one half-pint of milk, 
  • One ounce of sifted sugar, 
  • One quarter of a pound of lump sugar,



  1. Moisten the lump sugar with cold water
  2. Boil to a light golden color 
  3. Pour into a mold. 


  1. Beat the eggs, cream, sugar and milk together
  2. When the caramel is set, then pour in custard
  3. Tie down with foolscap paper and 
  4. Steam very gently for an hour and a half
  5. When cooked it should be buried in ice until required for use.
— Leonie Penin.
Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

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