Mix one eighth of a liter of whiskey, pudding powder, milk and 2 tablespoons of sugar until smooth. Heat the remaining sugar and 4 tablespoons of water in a saucepan until the sugar has melted and is light brown. Do not stir! Pour in the remaining milk, bring to the boil and add the whisked custard powder. Allow to boil again while stirring, then pour into a suitable bowl and cool.
Whip the cream and vanilla sugar until semi-stiff. Pour onto the pudding just before serving. Bring to table dusted with powdered sugar and cocoa.
tina magazine
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