(2) Boil a handful of loaf sugar with | pint of water until it
is dark brown. Warm a custard-mould, pour the syrup into it,
and turn the mould about until it is well lined. Beat the
yolks of eight eggs with 1 pint of milk, and pour this into the
mould ; cover the top with a piece of paper, and put it in
a saucepan containing sufficient cold water to nearly reach the
top of the mould, but take care not to let it come over the top
(a bain-marie will do better). Boil gently for one hour. When
done, take the mould out and set it in a basin of cold or iced
water ; when cold turn the pudding out on to a glass dish, and
garnish with fruits, biscuits, &c.
(3) Boil 2 table-spoonfuls of sugar with wineglassful of
cold water in a saucepan until of a dark brown colour ; pour it,
while hot, into a plain and quite dry mould, and turn it about
until the mould is well lined with the Caramel. Beat the yolks
of four eggs and the white of one in a basin, and add 1 table-
spoonful of caster sugar. Boil | pint of milk ; when cool, mix
it with the eggs and sugar, and turn the custard into the mould
lined with Caramel. Put the mould in a saucepan half-filled
with water, taking care not to let the water come over the top,
simmer it gently for half-an-hour, and then turn it out on a
dish. Some of the hot Caramel will run off and form a sauce
round the pudding. If the Caramel is flavoured with a little
liqueur, such as maraschino or curagoa, the pudding is
greatly improved, or the custard may be flavoured according
to taste.
(4) Put in a basin four eggs with 3oz. of powdered sugar ; mix
briskly with a whisk for two minutes, add 1| pints of cold milk
and 1 teaspoonful of lemon-essence✪ Caramel Pudding. Mix well for one minute,
and strain through a sieve into another basin. Butter and
sugar well six small pudding-moulds, fill them lin. high with
Caramel, let it cool for five minutes, then pour in the prepara-
tion, dividing it equally. Place the moulds in a tin pan filled to
half their height with warm, but not boiling water, put in a
moderate oven, and steam for forty minutes. Take them out,
turn on to a hot dish, and serve in their own sauce. These
puddings may be prepared in cups instead of moulds.
Caramel Sauce. — Put 4 table-spoonfuls of white sugar into a
saucepan upon the fire with 1 table-spoonful of water ; stir it
constantly with a wooden spoon for three or four minutes until
all the water evaporates, and watch it carefully until it assumes
a delicate brown colour. In the meantime, put into another
saucepan 6oz. of sugar, half the yellow rind of a lemon cut
thin, lin. of stick cinnamon, and 1 pint of cold water ; bring
these gradually to the boil, and simmer for ten minutes ; add
1 wineglassful of wine, or half the quantity of brandy. Strain
the liquid quickly into the Caramel, mix them thoroughly, and
serve the sauce with any pudding desired.
For details respecting Culinary Processes , Utensils , Sauces, <tc. , referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
291
Caramel — continued. .
Page 129 · 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
(2) Boil a handful of loaf sugar with 1 pint of water until it is dark brown. Warm a custard-mould, pour the syrup into it, and turn the mould about until it is well lined. Beat the yolks of eight eggs with 1 pint of milk, and pour this into the mould ; cover the top with a piece of paper, and put it in a saucepan containing sufficient cold water to nearly reach the top of the mould, but take care not to let it come over the top (a bain-marie will do better). Boil gently for one hour. When done, take the mould out and set it in a basin of cold or iced water ; when cold turn the pudding out on to a glass dish, and garnish with fruits, biscuits, &c.
(3) Boil 2 table-spoonfuls of sugar with wineglassful of cold water in a saucepan until of a dark brown colour ; pour it, while hot, into a plain and quite dry mould, and turn it about until the mould is well lined with the Caramel. Beat the yolks of four eggs and the white of one in a basin, and add 1 tablespoonful of caster sugar. Boil | pint of milk ; when cool, mix it with the eggs and sugar, and turn the custard into the mould lined with Caramel. Put the mould in a saucepan half-filled with water, taking care not to let the water come over the top, simmer it gently for half-an-hour, and then turn it out on a dish. Some of the hot Caramel will run off and form a sauce round the pudding. If the Caramel is flavoured with a little liqueur, such as maraschino or curagoa, the pudding is greatly improved, or the custard may be flavoured according to taste.
(4) Put in a basin four eggs with 3oz. of powdered sugar ; mix briskly with a whisk for two minutes, add 1| pints of cold milk and 1 teaspoonful of lemon-essence. Mix well for one minute, and strain through a sieve into another basin. Butter and sugar well six small pudding-moulds, fill them lin. high with Caramel, let it cool for five minutes, then pour in the preparation, dividing it equally. Place the moulds in a tin pan filled to half their height with warm, but not boiling water, put in a moderate oven, and steam for forty minutes. Take them out, turn on to a hot dish, and serve in their own sauce. These puddings may be prepared in cups instead of moulds.
Caramel Sauce. — Put 4 table-spoonfuls of white sugar into a saucepan upon the fire with 1 table-spoonful of water ; stir it constantly with a wooden spoon for three or four minutes until all the water evaporates, and watch it carefully until it assumes a delicate brown colour. In the meantime, put into another saucepan 6oz. of sugar, half the yellow rind of a lemon cut thin, lin. of stick cinnamon, and 1 pint of cold water ; bring these gradually to the boil, and simmer for ten minutes ; add 1 wineglassful of wine, or half the quantity of brandy. Strain the liquid quickly into the Caramel, mix them thoroughly, and serve the sauce with any pudding desired.
For details respecting Culinary Processes , Utensils , Sauces, <tc. , referred to, see under their special heads.
Caramel — continued. .
Records on this page
Caramel SauceCaramel Pudding