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Magic Caramel Pudding (caramelized Eagle Brand Milk)

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CATEGORY CUISINE TAG YIELD
Ceideburg 2, Desserts 1 Servings

INGREDIENTS

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INSTRUCTIONS

Remember awhile back there a thread about boiling Eagle Brand
Sweetened Condensed Milk in the can to caramelize it?  It's popular in
Mexico. This weekend I picked up "MAGIC, the most  AMAZING SHORT-CUTS
in cooking you ever heard of".  It's a proprietary cookbook put out in
the late teens or early  twenties by the Borden Company.  The women all
look like Betty Boop's  mother, the stoves all have legs and fridges
are referred to as  "automatic refrigerators" and have ornate hinges
and latches. Seems  like way back in 1857 Gail Borden perfected the
technique for canning  milk and the rest is history.  The book presents
a series of "magic  tricks" and then later has recipes that use the end
results of the  "tricks". Anyway, one of the first things I ran across
was this  recipe.  Place one or more unopened cans of Eagle Brand
Sweetened Condensed  Milk in a kettle of boiling water and keep at
boiling point for three  hours, being careful to keep can well covered
with water.  Chill  thoroughly.  Remove from can as follows:  Warm can
by immersing in hot water about one minute.  Punch a hole in  bottom of
can, remove top with can-openeer, cutting along the side,  just below
top edge, starting at seam.  Loosen caramel from sides of  can with a
table knife dipped in hot water.  Turn on to plate. Cut in slices with
knife dipped in hot water.  NOTE:  If a pressure cooker is used to
caramelize the milk use 15  pounds pressure for 50 minutes.  As I write
this, I'm still savoring the first taste of the finished  product. It
has a rich, butterscotchy flavor and is a nice, very  light tan color.
The texture is like a pudding.  This has definite  potential!  This is
almost as good as chocolate!  In fact, I can feature this as  being
part of fudge.  Posted by Stephen Ceideberg; September 7, 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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