Caramel Custard

Ingredients

• 4 c. scalded milk
• 1 ts. vanilla
• 3 or 4 eggs
• £ c. sugar
• 1 ssp. salt

Method

1. 1

   Put sugar in an omelet-pan and stir over the fire until it forms a light brown syrup.

2. 2

   Add slowly to the milk.

3. 3

   Cook in a double boiler till the sugar dissolves, pour slowly over the slightly beaten eggs.

4. 4

   Flavor.

5. 5

   Strain into a buttered pudding dish.

6. 6

   Set in a pan of hot water and bake till a knife inserted will come out clean.

7. 7

   Egg and milk in combination must be cooked at a low temperature or they will separate.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 72. The excerpt below is the record exactly as published.

Caramel Custard 4 c. scalded milk 1 ts. vanilla 3 or 4 eggs £ c. sugar 1 ssp. salt

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