** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In saucepan, combine 1 cup sugar and 1 cup water.
2. Boil until mixture reaches a golden brown color.
3. Arrest the caramel by placing the pot in cold water.
4. While hot, pour caramel into individual pudding molds (4 to 6, depending on size), running the caramel up the sides.
5. In a saucepan over medium-high heat, reduce saute to half; cool.
6. In mixing bowl, mix 1 1/2 cups sugar, egg yolks, whole eggs with cooled Sauternes and cream.
7. Pour evenly into prepared molds. Bake in water bath 30 to 40 minutes at 350 degrees, until set.
8. Cool then chill (make day before serving). To serve, unmold puddings on individual serving plates.
9. On one side, spoon heavy cream. On the other, spoon passion fruit.
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Dietary Notes:
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 44% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners allergies.
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