Caramel Cream

Ingredients

• 1 breakfast-cupful of moist sugar
• seven or eight eggs
• two or three more yolks
• 1 qt. of milk
• 1/2 lb. of caster sugar
• a little grated lemon-peel

Method

1. 1

   Melt moist sugar over a slow fire until dark brown, pour into a charlotte-mould to cool.

2. 2

   Beat eggs and yolks, add milk, caster sugar, and lemon-peel.

3. 3

   Pass liquid through a sieve into the mould with caramel.

4. 4

   Set in a stewpan with hot water, cover, and poach for at least one hour.

5. 5

   Cool in water, then turn out and garnish with biscuits and fruits.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 126. The excerpt below is the record exactly as published.

Caramel Cream. — Put 1 breakfast-cupful of moist sugar into a sugar-boiling pan, hold it over a slow fire, stir gently, and when dark brown pour on to the bottom of a charlotte- mould and let it cool. Beat seven or eight eggs in a basin with two or three more yolks, add lqt. of milk, beat again, and then add fib. of caster sugar and a little grated lemon- pee

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