Caramel Custard

Ingredients

• 1 cup granulated Sugar
• 1 pint Milk
• 1 1/2 cup Butter
• 2 tablespoons Cornstarch
• 1/4 teaspoon Mapleine

Method

1. 1

   Put milk in double boiler and thicken with the corn starch dissolved in a little water.

2. 2

   Put sugar and butter in saucepan, stir until sugar is melted, then gradually stir them together and add the Mapleine.

3. 3

   Strain if necessary, cool and serve with Mapleine Whipped Cream.

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 14. The excerpt below is the record exactly as published.

14 teaspoons Mapleine Put sugar and water in top of a double boiler, let simmer two minutes, then stir in eggs, which have been beaten, cook until the mixture thickens, stirring constantly, cool. When cold add the cream, beaten stiff, and Mapleine—mold. Pack in ice and salt, as ice cream is packed, and let stand three hours before serving. MAPLEINE BLANC MANGE 1 quart sweet Milk 4 heaping teaspoons Cornstarch 14 cup granulated Sugar 3 Eggs (beaten whites) 1Z teaspoon Mapleine Heat one pint of the milk; in the other dis- solve the corn starch, sugar and Mapleine. Mix, stir well, take from fire and add the egg whites. [PAGE TWENTY-EIGHT | MAPLEINE CARAMEL PUDDING 4 cups Milk 5 ~Eges 1 pinch Salt 1144 cups granulated Sugar 114 teaspoons Mapleine Scald the milk. Melt sugar in saucepan, stirring constantly, until light brown in color, gradually add the milk. Add this mixture to eggs slightly beaten with salt and Mapleine following. Strain into buttered baking dish, bake slowly for one hour, cool and serve. MAPLEINE SEA FOAM cups granulated Sugar cup Water tablespoon Vinegar Eggs (whites) teaspoon Mapleine large cup of Almonds Place on the back of stove to dissolve slowly the sugar, water and vinegar; then boil without stirring until it spins a thread or forms a soft ball in cold water. Pour the hot syrup into the whites of the eggs, well beaten, and beat again with egg beater till nearly cooked, or until mixture holds its shape; then add the Mapleine and almonds which have been blanched and slightly broken. Dip out with teaspoon into desired shapes in buttered plates. He hee MAPLEINE FLOAT Heat 1 cup Milk in double boiler; sweeten to taste and add well beaten yolks of 3 Eggs. Cook slightly. Remove from fire and set to cool. When cool, or partially so, flavor with 14 teaspoon of Mapleine. Beat whites of 3 Eggs stiff and drop by spoonfuls into hot water; when set, dip out, drain, and slide into custard. PURE ICE CREAM 2 quarts pure sweet Cream 1 povnd granulated Sugar 2 teaspoons Mapleine Mix sugar and cream together, beat well; then add the Mapleine and freeze. [PAGE TWENTY-NINE] DESSERTS CARAMEL CUSTARD 1 cup granulated Sugar 1 pint Milk 1% cup Butter 2 tablespoons Cornstarch

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