Caramel Pudding

A dessert recipe found in “Condenced Milk and
its use in Good Cookery” published by
Borden’s Condenced Milk Company in 1927

Caramel Pudding

Place an unopened can of Borden’s Condensed Milk in a kettle of boiling water and simmer for two and a half hours, being careful not to let the kettle boil dry. Remove can, cool, and chill. Remove top of can, cutting along the side of the can—not the top—so that the contents may be removed whole; place on a serving dish, garnish with broken nut meats and whipped cream. To serve individually, cut in slices, garnish with nut meats and whipped cream, or use plain unsweetened cream, with or without garnish.

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