Caramel Baked Custard

Ingredients

• 1/4 C. sugar — caramelize
• 1/4 C. sugar
• 1/4 g. salt
• 2 C. milk
• 3 eggs — slightly beaten

Method

1. 1

   Combine ingredients.

2. 2

   Bake in a moderate oven.

3. 3

   Set mould in a pan of water.

4. 4

   After the custard has set, insert a steel knife — if the custard does not stick to the knife it is sufficiently baked.

5. 5

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 40. The excerpt below is the record exactly as published.

Caramel Baked Custard. 14 C. sugar — caramelize 14 C. sugar f, g. salt Simple Courses in Home Economics 105 2 C. milk 3 eggs — slightly beaten. Combine ingredients. Bake in a moderate oven. Set mould in a pan of water. After the custard has set, insert a steel knife — if the custard does not stick to the knife it is suf- ficently baked. Serve cold. Caramel Junket Ys C. sugar — caramelize, add Vs C. boilino- water. Cook until syrup is reduced to % C. cool, add 2 C. milk — scalded (luke warm) f. g. salt. 1 t. vanilla 1 Junket tablet — powdered. Turn into mould — a large glass dish or sherbet glasses. Let stand in warm place to set. Cover ?tvi,th whipped cream and sprinkle wiith chopped nuts. Corn Choivder iy2 inch cup fat salt pork — cut into small pieces, try out. Add 1 onion — sliced — brown in fat 2 C. potatoes — sliced or diced 1 t. salt 2 C, boiling water. Combine these ingredients. Cook until potatoes are soft, add 1 C. corn 4 C. scalded milk. Heat to the boiling point, add 8 common — buttered crackers. 106 Bulletin of the University of Texas Season as desired. Serve at once. Amount serves 6. Tapioca Custard Pudding % C. pearl tapioca — soak 1 h. in cold water, drain, add to 4 C. scalded milk Cook in double boiler 30 m. or until transparent. Add 1/2 C. sugar

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