Norwegain Karamellpudding

Karamellpudding

6 dl milk 

(or 4 dl milk and 2 dl cream)

4 tbs sugar

1/2 ts vanilla sugar

5 eggs

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.