The encyclopædia of practical cookery

Cream Caramel. — (1) Take 2 handfuls of caster sugar, put it into a sugar-boiler, and put the pan on a very slow fire until the sugar becomes a dark colour ; then pour it into the bottom of a charlotte-mould, and let it get cool. Take seven or eight eggs, and put them into a kitchen basin with two or three more yolks added, mix them well, and add lqt. of milk, lOoz. of caster sugar, and a little lemon flavouring. Let them remain for ten minutes or so, and then pour them into the mould, having previously buttered the sides. Put the mould into a stewpan on a small stand, and pour boiling water round it to about half the height of the mould. Place the pan on the fire, and boil the water up once ; then take it off, and leave it at the side of the fire so as to keep the heat in, without boiling. Then put the cover on the pan, pile hot ashes on it, and let the mixture poach for an hour. Let the Cream cool, and turn it out on to a dish. (2) Put 1 breakfast-cupful of Cream, 2 breakfast-cupfuls of milk, about 1 in. of stick cinnamon, the thinly-pared rind of a lemon, and a small quantity of coriander-seeds into a saucepan, and let all these simmer gently for fifteen minutes. Boil ^Ib. of sugar in ^ tumblerful of water till it is a dark brown, then take it from the fire, and stir into the Cream ; put the Cream over the fire again till the sugar is thoroughly mixed with it, and strain into the dish in which it is to be served. Then stand it in a saucepan of hot water over some hot ashes, cover the saucepan closely, put fire over the lid, let it boil till the Cream is set, and serve while it is hot. Cream witli Chocolate. — Put 4oz. of the best chocolate into a saucepan with 2oz. of caster sugar and J teacupful of water, place the saucepan over a slow fire, and stir the contents with a wooden spoon until the chocolate has thoroughly dissolved ; then stir in gradually lj pints of milk, and boil it for eight Fig. 563. Cream with Chocolate. or ten minutes. Beat the yolks of four eggs and the white of one ; take the milk, &c., off the fire, and mix in the beaten eggs, stirring well ; then pass the whole through a fine hair sieve. Pill some small Cream-cups with the mixture (see Fig. 563), and place them in the bain-marie or a stewpan with hot water to three-parts their height. When the Cream Cream — continued. thickens, take the cups out of the pan, dust them over with caster sugar, and when cooled a little, place them on ice until wanted for use. Cream flavoured with Cinnamon. — (l) Put 2oz. of caster sugar into a saucepan with 1 breakfast- cupful of Cream, and add |oz. of cinnamon broken in pieces ; place the pan on the fire and boil for fifteen minutes. In the meantime beat up the whites of two eggs to a stiff froth, and while the Cream, &c., is boiling, pour them in ; boil gently for a minute or two longer, strain it on a dish, sprinkle a little sugar over, and add a little orange-flower water ; salamander it to give a light 'brown colour, and serve. (2) Put fib. of sugar into a stewpan with 1J pints of Cream, the yolks of eight eggs, and a large stick of cinnamon slightly bruised ; place the pan over a good fire, and stir continually until the mixture begins to thicken, then pass it through a strainer into a basin, put on the ice, and freeze it. It is then ready for use.