Caramel Farina Pudding a la Pettra / Pouding de Bouillie au Caramel a la Pettra

Step 1. add slowly the farina, beating it all the time; let it cook from

Step 2. twenty to thirty minutes; add the chopped almond paste, then add

Step 3. the yolks of the eggs that have been stirred to a souffle with

Step 4. four tablespoonfuls of sugar; let it come to a boil; last add the

Step 5. whites of the eggs that have been beaten to a meringue. Butter

Step 6. the cups well and put in each about an inch thickness of

Step 7. caramel; leave to get cold; put in hot water on the stove over the

Step 8. fire until the caramel melts. Turn out and serve with whipped cream.

Step 9. Caramel. Put one cup of sugar on the stove with four table¬

Step 10. spoonfuls of water; let it cook until it commences to get light

Step 11. golden [take care not to let it cook too much as it will get a burned

Step 12. taste]. When it is brown add to it about a half cup of boiling

Step 13. hot water. Line the cups with it while it is hot.