Danish Caramel Pudding (Karamel Budding)

Directions

1. 1
   To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
2. 2
   Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
3. 3
   Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
4. 4
   This syrup hardens on standing but can be melted over hot water.
5. 5
   To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
6. 6
   Add the vanilla and beat slowly until well blended and cooled.
7. 7
   Whip the egg whites stiff and add to the custard.
8. 8
   Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
9. 9
   Pour the custard in and set it in a hot water bath.
10. 10
    Bake in a 325F 20 to 30 minutes or until firm.
11. 11
    Let the pudding cool in the baking dish, preferably overnight.
12. 12
    Add 2 tablespoons congnac to cream and whip until stiff.
13. 13
    Use the extra caramel sauce and whipped cream for garnish/topping.