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Ingredient
Caramel Pudding
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Cooking instructions
* Step 1
In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard or small pudding molds, tilting to coat bottom of each cup; let stand for 10 minutes.
* Step 2
In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar
* Step 3
Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks.
* Step 4
To unmold, run a knife around rim of cup and invert onto dessert plate. Serve warm or chilled.Personally I prefer it to be chilled
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