Baked Caramel Custard No. 2

Ingredients

• 3 cups milk
• 1 teaspoon salt
• f cups sugar
• 1 teaspoon vanilla
• 4 eggs

Method

1. 1

   Scald the milk, caramelize the sugar and add it to the scalded milk.

2. 2

   Beat the eggs slightly, add salt, milk mixture, and flavoring.

3. 3

   Strain into a buttered dish and bake like Baked Vanilla Custard.

4. 4

   Unmold and serve with caramel sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 79. The excerpt below is the record exactly as published.

Baked Caramel Custard No. 2 3 cups milk I teaspoon salt f cups sugar 1 teaspoon vanilla 4 eggs Scald milk ; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and bake like Baked Vanilla Custard. Unmold and serve with caramel sauce. This rule may be made with three eggs, hue will be less rich and will break when unmolded. Floating Island Follow rule for Soft Custard; flavor with lemon juice, and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff. The meringue may be first poached in water in spoon- fuls, then dropped on top of custard ; or may be placed there without being poached, and teaspoons of currant jelly placed on top of each island. Strawberry Floating Island Make the same as Floating Island and add to the meringue the sweetened juice of two cups of strawberries. Irish Moss Blanc Mange 4 cups milk ^ teaspoon salt 2 tablespoons sugar { cup Irish moss 1 teaspoon vanilla Soak the moss ; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring. Remove 200 lowh^et's cook book moss without pressing bag ; add other ingredients, strain into wet molds, chill, and serve. Chocolate Irish Moss Blanc Mange See Chocolate Blanc Mange No. 2. Coffee Irish Moss Blanc Mange Use recipe for Irish Moss Blanc Mange, and flavor with two teaspoons coffee extract. Cornstarch Pudding No. i 2 cups milk 3 tablespoons sugar 4 tablespoons cornstarch 3 egg whites i teaspoon vanilla Mix cornstarch and sugar; scald milk, add to corn- starch, stir constantly, until it thickens ; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve. Cornstarch Pudding No. 2 Follow recipe for Cornstarch Pudding No. 1, substitut- ing three egg yolks for three egg whites. Fruit Cornstarch Pudding Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding. Cocoanut Cornstarch Mold Add one cup of shredded cocoanut to Cornstarch Pud- ding No. 1, and serve with custard sauce. Pineapple Cornstarch Mold Add one can pineapple to Cornstarch Pudding No. 1, and serve with custard sauce. DESSERTS 201 Tapioca Cream 3 tablespoons pearl tapioca | cup sugar 2 cups milk i teaspoon salt 2 egg yolks 2 egg whites J teaspoon vanilla Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightlv, add stiffly beaten whites. Cool, flavor, and serve. Tapioca Pudding Cover one cup pearl tapioca with boiling water. Cook in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream. Apple Tapioca No. i I cup pearl tapioca 8 apples 4 cups boiling water J cup sugar ^ teaspoon salt grated rind and juice of one lemon Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind. Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven. Apple Tapioca No. 2 Use rule for Apple Tapioca No. 1, arranging tapioca and apples cut in slices, in layers. Apple Sago Use rule for Apple Tapioca No. 1, substituting one half cup sago for tapioca. 202 loivney's cook book Danish Pudding I cup tai)ioca 1 tablespoon lemon juice 3 cups boiling water i cup sugar 1 teaspoon salt

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