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Caramel Pudding ( Pouding au Caramel) a la Charlotte

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Ingredients 12 ingredients

  1. Chartreuse
  2. one cup sugar
  3. one and a half cups whipped cream
  4. two tablespoons brandy
  5. Dip
  6. One cup caramel
  7. half cup water
  8. Aspic
  9. one tablespoon cornstarch
  10. Lemon juice
  11. half cup hot water
  12. Lemon
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. One cup caramel, juice of a lemon, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one and a half cups whipped cream.
  2. How to Make It.
  3. Cook one cup sugar until it is brown then add half cup hot water.
  4. Add lemon juice, dissolved Cox’s gelatine, and brandy, stir on ice, add whipped cream.
  5. Glaze mould with aspic, decorate with colored cream that contains some gelatine;
  6. fill.
  7. Leave on ice until ready to serve.
  8. Dip in warm water and turn out on a paper doily.
  9. Serve with whipped cream and garnish with spun sugar if at hand.
  10. Chartreuse of Caramel ( Chartreuse au Caramel) a l’Anglaise One cup caramel, four tablespoons brandy, six tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, juice of a lemon, one and a half cups whipped cream.
  11. Thicken the caramel when hot with the cornstarch that has been dissolved in half cup water.
  12. Put the saucepan on ice and stir;
  13. add gelatine, brandy, lemon juice, and, last, the whipped cream.
  14. Have a large pastry cup in the centre and lady locks stuck on with some caramel on a tray.
  15. Fill the pastry cup with the chartreuse and some whipped cream on the top.
  16. Fill the lady locks with jelly and decorate with some whipped cream.
  17. Garnish with spun sugar all around.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Wooden spoon