Baked Caramel Custard

Ingredients

• one cupful granulated sugar
• two tablespoonfuls of water
• the yolks of three eggs and two whole eggs
• four tablespoonfuls of sugar
• two cupfuls milk
• one teaspoonful vanilla
• one teaspoonful sherry
• little salt

Method

1. 1

   Put sugar and water in a saucepan, stir until melted and smoking, then pour half into a buttered pudding mold.

2. 2

   Add boiling water to the remaining sugar, stir until melted.

3. 3

   Beat eggs with sugar and salt, stir into hot milk, flavor with vanilla, and strain into the mold.

4. 4

   Cook in a pan of hot water in a slow oven until set, about an hour.

5. 5

   Flavor caramel with sherry before serving.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 80. The excerpt below is the record exactly as published.

BAKED CARAMEL CUSTARD. | Put into a’ saucepan one cupful granulated sugar; add two tablespoonfuls of water; stir till it is melted; when it begins to smoke pour one-half of it into a buttered pudding mould; return the saucepan to the fire and as soon as it begins to boil Sac OST Ac RET EES TRADI sa RN NOD FAMILY WASHING OUR SPECIALTY Qaundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 190 RiP, ee keep special Chairs and Tables to rent for card and other parties. Furniture TELEPHONE 757. again add one-half cupful boiling water; stir till entirely melted; then turn out to cool. Beat together the yolks of three eggs and two whole eggs with four tablespoonfuls of sugar and little salt. Have two cupfuls milk in double boiler; stir eggs and sugar into hot milk; when thoroughly mixed remove from fire; flavor with one teaspoonful vanilla and strain into pudding mould. Set the mould in a pan of hot water and cook in a slow oven until firmly set—fully an hour. Flavor the caramel with one teaspoonful sherry

Cook this with the app: pantry check, scaling, and the assistant.