Caramel Custard

Ingredients

• a breakfast-cupful of brown sugar
• every quart of custard
• 1 breakfast-cupful of boiling water
• the yolks of six eggs
• 1 pint of milk
• 1 teaspoonful of vanilla
• £ teaspoonful of salt

Method

1. 1

   Mix brown sugar with water, stir until dark brown, then add boiling water.

2. 2

   Beat eggs with milk, add caramel mixture, and strain.

3. 3

   Pour into a buttered mould, bake in a bain-marie until set.

4. 4

   Serve cold with caramel sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 127. The excerpt below is the record exactly as published.

Caramel Custard. — (1) Make a rich cinnamon - flavoured custard ; allow a breakfast-cupful of brown sugar to every quart of custard, and stew it in a pan till it browns well. Then mix it with the custard while both are hot. Serve cold. (2) Moisten 1 breakfast-cupful of brown sugar with a little water in a saucepan, stir it over the fire until it becomes a dark brown colour, then add 1 breakfast- cupful of boiling water. Beat up the yolks of six eggs with a little milk, strain them, and add 1 pint of milk, sufficient of the cold Caramel mixture to colour the custard, and sugar to taste. Butter a mould, pour in the custard, and put this in a bain- marie containing cold water; place on a gentle fire or gas-stove, and let it be, taking care that the water does not quite boil. When the custard is set, turn it out, and serve. (3) Take 1 teacupful of moist sugar, 2 table-spoonfuls of cold water, lqt. of warm milk, six eggs, £ teaspoonful of salt, and 1 teaspoonful of vanilla

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