6 dl milk
(or 4 dl milk and 2 dl cream)
4 tbs sugar
1/2 ts vanilla sugar
2 dl sugar to make the caramell
Whisp eggs lightly together and add the sugar to dissolve. Add the milk and vanilla sugar.
Melt the sugar in a frying pan and pour into cold. Turn the mold so the sugar covers the bottom and edges of the mold. Fill the mold with the batter by pouring it through a sift. Fill only 3/4 full.
Bake in oven on 150 Celsius degrees for 2 hours. Place the mold in a pan with water. The water should not boil. Try the pudding with a toothpick to see when it is done.