food of norway - karamellpudding / caramel pudding December 25 2012, 0 Comments

Every Tuesday at 10 a.m. for six weeks over the holidays, KATE's Kitchen at KATE Radio (1450 AM) shared one of my Norwegian recipes. You can find them all here:

vafler / waffles
fiskesuppe / fish soup
kari lefse
sveler / pancakes
risengrynsgrøt / rice porridge
riskrem / rice cream

Here is today's recipe, karamellpudding / caramel pudding. It's a great Norwegian dessert for the holidays or anytime. Thanks to Amy and Darrel at KATE Radio!

Ønsker alle en riktig God Jul og et Godt Nytt År!

Merry Christmas and Happy New Year!

Karamellpudding (Caramel pudding)
from Marie Gjendem's kitchen in Norway

3/4 cup sugar
2 1/2 cups milk
1 cup heavy cream
4 tablespoons sugar
1 1/2 teaspoon vanilla sugar (or use 1/4 teaspoon vanilla extract)
6 eggs, lightly beaten
whipped cream (heavy cream + 1 tablespoon sugar)
Brown the sugar in a skillet. When the sugar melts and is brown, pour it into a 4-inch by 12-inch pan. Turn the pan so the melted sugar coats all the edges. Be very careful! The sugar will be very hot.
Mix the milk, cream, sugar and vanilla sugar in a pot and heat to boiling, then let cool. Lightly beat the eggs and add to the mixture. Strain the whole mixture and pour into pan.
Bake in a water bath at 250° for 1 1/2 to 2 hours. To avoid bubbles in the pudding, do not let the water boil. Let cool for a day. Loosen the pudding from the edges of the pan and turn over onto a serving dish. Serve with whipped cream.