(2) Moisten 1 breakfast-cupful of brown sugar with a little
water in a saucepan, stir it over the fire until it becomes
a dark brown colour, then add 1 breakfast- cupful of boiling
water. Beat up the yolks of six eggs with a little milk,
strain them, and add 1 pint of milk, sufficient of the cold
Caramel mixture to colour the custard, and sugar to taste.
Butter a mould, pour in the custard, and put this in a bain-
marie containing cold water; place on a gentle fire or gas-stove,
and let it be, taking care that the water does not quite
boil. When the custard is set, turn it out, and serve.
(3) Take 1 teacupful of moist sugar, 2 table-spoonfuls of
cold water, lqt. of warm milk, six eggs, £ teaspoonful of
salt, and 1 teaspoonful of vanilla✪ Caramel Custard. Put the sugar into a flat
stewpan, and stir until it melts and is light brown ; add
2 table-spoonfuls of water, and when the sugar is dissolved
stir it into the warm milk. Beat the egg-, add to them
| teaspoonful of salt and 1 teaspoonful of vanilla flavouring
and part of the caramelled milk. Strain into the remainder
of the milk, and pour into a buttered 2qt. mould. Set the
mould in a pan of warm water, and bake for thirty to forty
minutes, or till firm. Thrust a knife into the middle ; if
it comes out clean, the custard is done. Serve cold with
Caramel sauce.
Caramel Frosting. — Put into a saucepan 1 table-spoonful of
water, add 1 breakfast-cupful of brown sugar and one square
of chocolate. Place it on a hot stove and simmer gently
for twenty minutes, being careful not to let it burn. Spread
it on the cake while hot.
Caramel Mousse. — Beat the yolks of six eggs in a stewpan
with 9 table-spoonfuls of caster sugar, then pour in 1 pint of
milk and stir the mixture over a slow fire till it thickens and is
on the point of boiling, when remove it at once, for if it quite
boils the eggs will curdle. Pass the cream through a fine hair
sieve into a basin, and stir until it has cooled. Put ilb. of
caster sugar into a small pan, and stir it over the fire until it
has boiled to a dark brown. Stir in 1 teacupful of water with
the Caramel, and boil it a few minutes longer. Whip the cooled
mixture over ice for ten minutes ; then gradually mix in the
Caramel and 3 teacupfuls of whipped cream. Pour the mixture
Caramel — continued.
into a dome-shaped mould, put a sheet of paper on the top, and
close the lid ; then pack it in pounded ice and salt. The
mousse should be kept at least one hour in the ice. Dip the
mould in milk-warm water, wipe it, and turn the mousse out
on to a folded napkin or an ornamental dish-paper that has
Fig. 329. Caramel Mousse.
been placed on a dish, garnish with small sponge cakes,
decorated with dried cherries (see Pig. 329), and serve.
Caramel Pudding. — (1) Cream together 1 breakfast-cupful each
of warmed butter and caster sugar. Add five eggs (yolks and
whites beaten separately), and 1 breakfast-cupful of preserved
damsons, removing the stones. Beat all together very lightly,
and season with 1 teaspoonful of vanilla flavouring. Prepare
an open tart case of patten paste, fill with the Caramel
preparation, and bake in a quick oven. ✪ Caramel Sauce
Page 128 · 6 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
(2) Moisten 1 breakfast-cupful of brown sugar with a little water in a saucepan, stir it over the fire until it becomes a dark brown colour, then add 1 breakfast- cupful of boiling water. Beat up the yolks of six eggs with a little milk, strain them, and add 1 pint of milk, sufficient of the cold Caramel mixture to colour the custard, and sugar to taste. Butter a mould, pour in the custard, and put this in a bainmarie containing cold water; place on a gentle fire or gas-stove, and let it be, taking care that the water does not quite boil. When the custard is set, turn it out, and serve.
(3) Take 1 teacupful of moist sugar, 2 table-spoonfuls of cold water, lqt. of warm milk, six eggs, £ teaspoonful of salt, and 1 teaspoonful of vanilla. Put the sugar into a flat stewpan, and stir until it melts and is light brown ; add 2 table-spoonfuls of water, and when the sugar is dissolved stir it into the warm milk. Beat the eggs, add to them | teaspoonful of salt and 1 teaspoonful of vanilla flavouring and part of the caramelled milk. Strain into the remainder of the milk, and pour into a buttered 2qt. mould. Set the mould in a pan of warm water, and bake for thirty to forty minutes, or till firm. Thrust a knife into the middle ; if it comes out clean, the custard is done. Serve cold with Caramel sauce.
Caramel Frosting. — Put into a saucepan 1 table-spoonful of water, add 1 breakfast-cupful of brown sugar and one square of chocolate. Place it on a hot stove and simmer gently for twenty minutes, being careful not to let it burn. Spread it on the cake while hot.
Caramel Mousse. — Beat the yolks of six eggs in a stewpan with 9 table-spoonfuls of caster sugar, then pour in 1 pint of milk and stir the mixture over a slow fire till it thickens and is on the point of boiling, when remove it at once, for if it quite boils the eggs will curdle. Pass the cream through a fine hair sieve into a basin, and stir until it has cooled. Put ilb. of caster sugar into a small pan, and stir it over the fire until it has boiled to a dark brown. Stir in 1 teacupful of water with the Caramel, and boil it a few minutes longer. Whip the cooled mixture over ice for ten minutes ; then gradually mix in the Caramel and 3 teacupfuls of whipped cream. Pour the mixture
Caramel — continued.
into a dome-shaped mould, put a sheet of paper on the top, and close the lid ; then pack it in pounded ice and salt. The mousse should be kept at least one hour in the ice. Dip the mould in milk-warm water, wipe it, and turn the mousse out on to a folded napkin or an ornamental dish-paper that has
Fig. 329. Caramel Mousse.
been placed on a dish, garnish with small sponge cakes, decorated with dried cherries (see Pig. 329), and serve.
Caramel Pudding. — (1) Cream together 1 breakfast-cupful each of warmed butter and caster sugar. Add five eggs (yolks and whites beaten separately), and 1 breakfast-cupful of preserved damsons, removing the stones. Beat all together very lightly, and season with 1 teaspoonful of vanilla flavouring. Prepare an open tart case of patten paste, fill with the Caramel preparation, and bake in a quick oven.
Records on this page
Caramel CustardCaramel SauceCaramel FrostingCaramel FrostingCaramel PuddingCaramel Mousse