Caramel Custard

Ingredients

• one cup of granulated sugar
• one quart of milk
• six eggs
• one half teaspoon of salt
• one teaspoon of vanilla
• a few drops of extract of almond
• a slight coating of olive oil or strained butter

Method

1. 1

   Melt sugar in an iron pan over a hot fire.

2. 2

   Stir to prevent scorching.

3. 3

   Take out half and stir into heating milk.

4. 4

   Add remaining sugar with water, simmer for ten minutes.

5. 5

   Beat eggs, stir in salt, vanilla, and almond extract.

6. 6

   Mix with hot milk, strain into greased moulds, bake in hot water until firm.

7. 7

   Cool and serve with caramel and whipped cream.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 101. The excerpt below is the record exactly as published.

Caramel Custard Melt one cup of granulated sugar in an iron pan over a hot fire. Stir to prevent scorching, and when it is well browned take out about half of it and stir it into one quart SUGAR 191 of milk, which should be heating over boiling water. It may harden in the milk, but that will do no harm as it will soon melt. To the remainder of the browned sugar add one half cup of water and let it simmer ten minutes, then set away to cool. Beat six eggs slightly, stir in one half teaspoon of salt, one teaspoon of vanilla and a few drops of extract of almond. Add part of the hot milk and when well mixed strain it into the remainder. Grease several small tin moulds or cups with a slight coating of olive oil or strained butter

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