Caramel Custard

Ingredients

• 1 quart of milk
• ½ c sugar
• ¼ c water
• 4 eggs
• ¼ t salt

Method

1. 1

   Heat 1 quart of milk in a double boiler; while this is heating, caramelize ½ cup sugar by boiling with ¼ cup water until golden brown in color.

2. 2

   Then pour slowly into the hot milk, stir and cook until thoroughly dissolved.

3. 3

   Now proceed according to directions given in Lesson 12 for Baked Custard, using 4 eggs, ¼ teaspoon salt, but no sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 32. The excerpt below is the record exactly as published.

c sugar, and ^ t salt. When lukewarm, add ^ yeast cake dissolved in 34 c lukewarm water, i egg well beaten, flour enough to make a stiff batter and ^ c raisins, scalded and cut into small pieces. Cover, let rise over night ; in the morning work down well by stirring with a wooden spoon. Turn out onto a floured board, pat or roll into a sheet about ^ inch thick, put into a shallow pan, brush over with beaten egg and spread with a mixture made of 3 T melted butter, Ys c sugar, and i t cinnamon. When the sugar is partially melted, sift on 3 T flour. Place the Coffee Cake in a warm place until double in bulk, then bake ^ h or longer, until done. If desired, this process may be started in the morning, but in this case i whole yeast cake must be used. Then proceed as above. Cheese Crumpets Scald 2 c milk in a double boiler ; to J4 c melted butter add 54 c cornstarch, % c flour and ^ t salt; mix well and add to scalded milk. Cook 5 m, stirring constantly. Add the yolks of 2 eggs slightly beaten and ^ c cheese, cut into small pieces. When the cheese is melted, pour into a buttered shallow pan and cool. Turn onto a board, cut into squares, place on a pan, sprinkle with % c grated cheese and brown in the oven. Serve on crackers. Drop Cakes Cream ^ c butter, add i c sugar ; mix well, add the yolks of 2 eggs and when well beaten into the sugar, add i^ c flour, sifted with 3 t baking powder, alternately with y^ c 56 LESSONS IN COOKING milk. Lastly cut and fold in the stiffly beaten whites of the 2 eggs and i t vanilla. Drop from a spoon into greased muffin rings and bake about 15 m in a moderate oven. Frost if desired. Caramel Custard Heat I quart of milk in a double boiler ; while this is heat- ing, caramelize ^ c sugar by boiling with j4 c water until golden brown in color. Then pour slozvly into the hot milk, stir and cook until thoroughly dissolved. The high tempera- ture of the syrup will raise that of the heated milk, causing violent boiling. Hence, care is necessary in combining the two. Now proceed according to directions given in Lesson 12 for Baked Custard, using 4 eggs, >4 t salt,

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