Caramel pudding with passion fruit

4 Servings

Ingredients

Quantity Ingredient
1 cup Sugar
1 cup Water
1 cup Sauterne
1¼ cup Heavy cream
5 Egg yolks
2 Whole eggs
1½ cup Sugar
Heavy cream (in Australia, they have double cream, which is thick)
1½ cup Passion fruit, spooned from shells and chilled

Directions

In saucepan, combine 1 cup sugar and 1 cup water. Boil until mixture reaches a golden brown color. "Arrest" the caramel by placing the pot in cold water. While hot, pour caramel into individual pudding molds (4 to 6, depending on size), running the caramel up the sides. In a saucepan over medium-high heat, reduce sauterne to half; cool. In mixing bowl, mix 1½ cups sugar, egg yolks, whole eggs with cooled sauterne and cream. Pour evenly into prepared molds. Bake in water bath 30 to 40 minutes at 350 degrees, until set. Cool then chill (make day before serving). To serve, unmold puddings on individual serving plates. On one side, spoon heavy cream. On the other, spoon passion fruit. Makes 4 to 6 servings. Preparation time: 15 minutes Baking time: 30 to 40 minutes

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