Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Caramel Custard
From The Swedish, French, American cook book, 1918
Serves 3
Serve with caramel around.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
350Calories
10 gProtein
57 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein10 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat8.8 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium119 mg
Potassium259 mg
Calcium179 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus222 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 545. The excerpt below is the record exactly as published.
Baked Caramel Custard Flan au Caramel, cuit au four Put half cup sugar with four tablespoons water on stove, cook to a brown caramel. Butter timbale (or earthen) cups, pour caramel in each about half inch thick; leave to get cold. To three eggs take one and a half cups milk, four tablespoons sugar, flavor with brandy or vanilla, and a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.