Caramel Whiskey Pudding
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 850 ml milk
- 240 g suar
- 150 ml whiskey, Irish (40%)
- 2 packs pudding powder, vanilla for 1/ liter each
- 50 g hazelnuts, cut into flakes
- 1 teaspoon butter or margarine
- 200 g whipped cream
- oil
Print Recipe
Pin Recipe Instructions
- Boil 750 ml milk and 100 ml water. Caramelize 200 g sugar in a saucepan, deglaze with milk and bring to the boil. Whisk the rest of the milk, whiskey and custard powder together. Pour into the caramel milk and bring to the boil briefly.
- (ATTENTION: The milk foams up a lot, when pouring into the pot ==> risk of boiling over). Let cool down.
- Caramelize the remaining sugar. Stir in nuts and fat, spread on a piece of oiled aluminum foil and allow to cool. Whip the cream until stiff, pour onto the pudding. Sprinkle with brittle.
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