Ingredients. - For the caramel: four ounces of loaf sugar, four tablespoonfuls of cold water. For the custard: one pint of milk, eight yolks and four whites of eggs, two tablespoonfuls of castor sugar, a few drops of vanilla or other flavoring.

Method. - Boil the loaf sugar and cold water together until the liquid acquires a light brown color, then pour it into a charlotte or plain timbale mold, and turn the mold slowly round and round until every part of it is coated with the caramel. Beat the eggs, add to them the sugar, flavoring and milk, and stir until the sugar is dissolved. Strain the custard into the mold, cover with a greased paper, steam very slowly for about forty minutes, then turn out carefully. No other sauce is needed than the caramel, which runs off when the pudding is inverted. This pudding is equally nice cold; when intended to be served thus, it may be allowed to cool before being turned out of the mold, and so lessen the probability of its breaking. If preferred six dariole molds may be used instead of one large mold.