Burnt Cream

Ingredients

• From 1 qt. of milk take enough
• to blend thoroughly ½ of a cup of flour
• let one cup of brown sugar melt and brown

Method

1. 1

   Let the remainder of the milk come to a boil, then pour it on the flour, stirring well.

2. 2

   When smooth, turn it back into the saucepan and let it boil until it thickens.

3. 3

   In another pot, let the brown sugar melt and brown, then pour in the boiling milk and flour, and let all boil well together.

4. 4

   Pour into a mould.

5. 5

   When cold, serve with cream or pour whipped cream around it.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 10. The excerpt below is the record exactly as published.

Burnt Cream. From 1 qt. of milk take enough to blend thoroughly ^ of a cup of flour, let the re- mainder of the milk come to a boil, and then pour it on the flour, stirring it well, when smooth turn it back into the sauce pan and let it boil until it thickens. Meantime in an- other pot, an iron one is best, let one cup of brown sugar melt and brown

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