Ang: [Sca-cooks] bread puddings

[Bill Fisher]

On Sat, 26 Feb 2005 12:07:55 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
> "Burnt" sugar syrup, straight up, or mixed with something (say,
> cream) to give it a sauce consistency? In the US a caramel sauce
> tends to be the latter, as opposed to a caramel syrup, or simply,
> caramel (which can also be diluted, but to a lesser extent).

Both have their merits,

> >Put the mixture in the oven and bake it.
> >When its almost ready take it out the oven and pour the caramel sauce over
> >the pudding.
> >Put in the oven for five minutes more until the caramel has melted in the
> >mixture.
> >You can also have cognac or calvados in the mixture.
> >Bon appetit!
> >Ana
> 
> Adamantius (mmmm... flan...)

I top my bread pudding with Jameson's sauce.   Cream, sugar, and
Jameson's on a double boiler until it thickens.

Good stuff.

Cadoc
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