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Caramel Custard Pudding

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5 eggs
1 cup sugar
rind and juice of 1/2 lemon
1/2 teaspoon cream of tartar
1/2 cup sifted pastry flour
1/4 teaspoon salt


3/4 cup granulated sugar
1/2 cup hot water
1 tablespoon gelatin
1/4 cup cold milk
1 cup milk
2 tablespoons caramel syrup
3 egg yolks
1/4 cup sugar
1/4 teaspoon salt
1 cup whipped cream

Butter Frosting:

1 cup butter
2 1/2 cups sifted confectioners' sugar
2 tablespoons caramel syrup
4 tablespoons cocoa (dissolved in hot, strong coffee)
1 teaspoon vanilla


Beat yolks lightly, gradually add sugar, fold in stiffly beaten egg whites. Add flour sifted with salt. Fold in remaining well-beaten egg whites. Bake about 50 minutes in ungreased angel food tin in 350 degree F. oven.


Heat sugar in pan over fire until light brown. Slowly add water as steam will rise. Let boil to smooth syrup. Soften gelatin in cold milk. Scald milk, add to gelatin to dissolve. Add to beaten egg yolks, sugar and salt. Cook in double boiler until mixture coats a spoon. Add dissolved gelatin, cool, fold in whipped cream. Add vanilla. Cut off top of cake, remove part of center of cake. Fill opening with custard, replace top of cake. Cover cake with frosting.

Butter Frosting:

Blend all ingredients to smooth paste, cover cake. Or sprinkle with powdered sugar or cover with whipped cream.

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