Caramel Cream
From Banquets of the nations, 1911
Serves 3
Serve chilled.
Presented as published in 1911. 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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 201. The excerpt below is the record exactly as published.
Caramel Cream.) Oil a shape lightly but thoroughly. Sprinkle a light coloured caramel inside the shape. Shake well, so that the bottom and sides are all covered and glazed. Stand on ice. Beat lightly three yolks of eggs and the white of one, add a dessertspoonful of rice flour, and the same quantity of orange flour water, and mix all well together. Now add half a pint of warm milk and a teacupful of good cream, mix well and pour into the mould. Steam in a bain marie till it sets, which will be in a little over an hour. Turn out and pour some caramel sauce over. Caramel Sauce. Put eight ounces of sugar to two tablespoonfuls of water
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