Caramel Custard

Ingredients

• 5 ounces of loaf sugar
• 2 tablespoonfuls of water
• 1 pint of boiling milk
• 6 well-beaten eggs

Method

1. 1

   To prepare the caramel, melt the sugar and water over the fire until it forms a golden-coloured thick syrup.

2. 2

   Turn the mould to coat the inside with caramel.

3. 3

   Mix the boiling milk with the eggs, add sugar and vanilla to taste, then pour it into the mould and steam for 20 minutes.

4. 4

   Let it get cold, and serve turned out.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 47. The excerpt below is the record exactly as published.

Caramel Custard. To prepare the caramel, put 5 ounces of loaf sugar, with 2 tablespoonfuls of water, in a warm mould. Melt it over the fire until the sugar and water form a golden-coloured thick syrup ; take it off the fire, and turn your mould round and round until the caramel has gradually worked itself over the whole inside of the mould and forms a casing. Dip the outside of the mould in cold water : this has the effect of making the sugar set. Now mix 1 pint of boiling milk to G well-beaten eggs

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