(4) Put 4qts. of rich cream into a copper basin with 21b.
of granulated sugar, four eggs, one vanilla bean, split and
cut crosswise into small pieces, and J pint of Caramel. Stir
well, put the basin on the stove or the fire, and continue to
stir until the mixture reaches the boiling-point ; then remove
it and strain at once into an earthenware pan. Let it cool,
put it into a freezer, and use as required.
Caramel Creme Renversee. — Put into a copper sugar-pan
3oz. of granulated sugar with J gill of cold water. Toss the
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
290
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Caramel — continued.
pan briskly to melt the sugar well ; then place it on the
stove, and let the sugar boil slowly until it becomes a light
brown colour. If a moderate fire it will require four minutes,
but if a brisk fire only two will suffice ; this will now be a
Caramel. Take a pudding-mould holding lqt. ; line the in-
terior with all the Caramel, holding the mould in the left
hand, and spreading it evenly all around. Put the mould
in a cool place, and let it get thoroughly cold. Have 1 pint
of milk in a bowl ; break in four eggs, add jib. of powdered
sugar and 1 teaspoonful of lemon-essence✪ Caramel Creme Renversee. Beat well for
five minutes, strain through a sieve into another bowl, and
fill the mould with this cream. Put it in a tin pan filled
with water to half the height of the mould, and place in a
very moderate oven for forty-five minutes. When of a good
golden colour remove, and cool for at least two hours. Turn
it out on to a dessert-dish, and serve with its own juice.
Caramel Croquenbouch.es of Fruits. — Remove the stalks
from some greengages, Orleans plums, grapes, and cherries ;
quarter some pink pears, and remove the peel and white pith
from some oranges and quarter them. Stick the fruit on
small wooden splinters, and dip them in sugar that has been
boiled to the crack (see Sugar-boiling), and lay them on a
sieve which has been oiled, until the sugar is stiff. When
ready to use the fruit, push them up from underneath the sieve
with the fingers so as not to injure the sugar on them. Rub
the outside of a plain, high, round mould with oil of almonds,
and build the Caramel fruit up outside in circular rows, com-
mencing with the largest at the base of the mould, and ending
with the smallest, so that when the croquenbouche is lifted off
the mould on to a dish the small fruit will be uppermost.
Ornament with candied angelica and spun sugar. Preserved
fruits can be used for this purpose if fresh are not obtainable,
but in that case the syrup must be well drained off, and the
fruits partially dried before being dipped in the Caramel.
Caramel Custard. — (1) Make a rich cinnamon - flavoured
custard ; allow a breakfast-cupful of brown sugar to every
quart of custard, and stew it in a pan till it browns well.
Then mix it with the custard while both are hot. Serve
cold. ✪ Caramel Custard
Page 127 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4) Put 4qts. of rich cream into a copper basin with 21b. of granulated sugar, four eggs, one vanilla bean, split and cut crosswise into small pieces, and J pint of Caramel. Stir well, put the basin on the stove or the fire, and continue to stir until the mixture reaches the boiling-point ; then remove it and strain at once into an earthenware pan. Let it cool, put it into a freezer, and use as required.
Caramel Creme Renversee. — Put into a copper sugar-pan 3oz. of granulated sugar with J gill of cold water. Toss the
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
Caramel — continued.
pan briskly to melt the sugar well ; then place it on the stove, and let the sugar boil slowly until it becomes a light brown colour. If a moderate fire it will require four minutes, but if a brisk fire only two will suffice ; this will now be a Caramel. Take a pudding-mould holding lqt. ; line the interior with all the Caramel, holding the mould in the left hand, and spreading it evenly all around. Put the mould in a cool place, and let it get thoroughly cold. Have 1 pint of milk in a bowl ; break in four eggs, add jib. of powdered sugar and 1 teaspoonful of lemon-essence. Beat well for five minutes, strain through a sieve into another bowl, and fill the mould with this cream. Put it in a tin pan filled with water to half the height of the mould, and place in a very moderate oven for forty-five minutes. When of a good golden colour remove, and cool for at least two hours. Turn it out on to a dessert-dish, and serve with its own juice.
Caramel Croquembouches of Fruits. — Remove the stalks from some greengages, Orleans plums, grapes, and cherries ; quarter some pink pears, and remove the peel and white pith from some oranges and quarter them. Stick the fruit on small wooden splinters, and dip them in sugar that has been boiled to the crack (see Sugar-boiling), and lay them on a sieve which has been oiled, until the sugar is stiff. When ready to use the fruit, push them up from underneath the sieve with the fingers so as not to injure the sugar on them. Rub the outside of a plain, high, round mould with oil of almonds, and build the Caramel fruit up outside in circular rows, commencing with the largest at the base of the mould, and ending with the smallest, so that when the croquenbouche is lifted off the mould on to a dish the small fruit will be uppermost. Ornament with candied angelica and spun sugar. Preserved fruits can be used for this purpose if fresh are not obtainable, but in that case the syrup must be well drained off, and the fruits partially dried before being dipped in the Caramel.
Caramel Custard. — (1) Make a rich cinnamon - flavoured custard ; allow a breakfast-cupful of brown sugar to every quart of custard, and stew it in a pan till it browns well. Then mix it with the custard while both are hot. Serve cold.
Records on this page
Caramel Creme RenverseeCaramel Custard