Caramel Bread Custard
|Granulated sugar||8 Ounce|
|Eggs||4 , caramelized|
|Stale bread slices||14 (Thin Ones)|
|Grated lemon rind||1 Tablespoon|
|Sugar||1 1⁄2 Ounce|
|Double cream||8 Ounce|
|Milk/Rum / brandy||8 Ounce|
|Cream||2 Tablespoon (For Serving)|
To caramelize mould put 8 oz. granulated sugar into a heavy frying pan.
Shake over heat without stirring until melted and golden brown.
Remove from stove.
Add 3 tablespoons hot water and stir to the consistency of thick syrup.
Pour into mould and tilt back and forth until all the surfaces of the mould are covered.
Cut the crusts from 14 thin slices of stale bread.
Soften 3-4 oz. butter.
Spread them onto both sides of the bread slices.
Cut each slice into 3 pieces and line the bottom of the caramelized mould with them.
Shred 20 almonds.
Sprinkle some of the almond shreds and a little grated lemon rind on the bread.
Repeat until the bread is used, alternating the direction of the bread slices for each layer.
Beat 4 eggs until foamy, add 1 1/2 oz. sugar and beat again.
Add 8 oz. double cream and 8 oz. milk.
Mix thoroughly and keep in refrigerator until next day.
Next evening pour the egg mixture over the bread in the mould and place the mould in a pan filled with hot water.
Bake in a moderate oven 350°F, Reg 4 for 40 to 50 minutes.
Remove from oven but leave mould in the pan filled with hot water.
Before serving, unmould.
Put a little rum or brandy into the mould to rinse out any remaining syrup and pour over pudding.
Heat a little additional rum or brandy, light it and pour over the pudding.
Serve flaming, with cream if desired