Caramel Custard

Ingredients

• one quart of milk
• four eggs
• half a cupful of sugar
• one gill of hot water
• half a teaspoonful of salt

Method

1. 1

   Put sugar in a frying-pan and stir over fire until it begins to liquefy.

2. 2

   Add hot water and simmer for 15 minutes until liquid again.

3. 3

   Beat eggs and salt, add to milk, then add caramel and stir.

4. 4

   Pour into a pudding-dish and bake in a moderate oven for about 40 minutes until firm.

5. 5

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 385. The excerpt below is the record exactly as published.

Caramel Custard. The materials are : one quart of milk, four eggs, half a cupful of sugar, one gill of hot water, and half a tea- spoonful of salt. Put the sugar into a small frying-pan, and stir over the fire until it begins to turn liquid ; then draw the pan back, and add the water. This will harden the sugar. Let it simmer for fifteen minutes, and it will become liquid again. Beat the eggs and salt with a spoon until well broken. Add them to the milk. Now add the caramel, and stir well. Pour the custard into a pudding-dish, and bake in a moderate oven until firm in the centre. It will take about forty minutes. Serve cold. This custard can be baked in small cups instead of in the pudding-dish. *A Simple Soft Custard. This is very plain and light, and may be used with many puddings as a sauce. For a quart of custard there will be required a quart of milk, half a teacupful of sugar, four eggs, two table-spoonfuls of arrowroot, one-fourth of a teaspoonful of salt, and one teaspoonful of some kind of extract, — vanilla is recommended. Put a pint and a half of the milk on the stove in a double-boiler. Mix the arrowroot with a gill of the cold milk; and after stirring this mixture into the hot milk, cook for ten minutes. Beat the eggs, sugar, and salt together, and add the remaining cold milk. When the arrowroot has cooked for ten minutes, pour the boiling milk over the egg mixture. Stir well, and then cook for five minutes in the double-boiler, stir- 732 MISS PARLOA'S KITCHEN COMPANION. ring all the time. Remove from the fire, pour into a bowl or pitcher, and set away to cool. When cold, add the flavor. The custard may be served in cups, if not wanted for a pudding-sauce ; or it may be poured over stale sponge cake, the dish being then called a " trifle.'' * Corn-starch Blanc-mange. Bub five ingredients are needed : a quart of milk, four heaping table-spoonfuls of corn-starch, three table-spoon- fuls of sugar, a teaspoonful of salt, and a teaspoonful of lemon or vanilla extract. Reserve a cupful of milk, and put the rest on the stove in a double-boiler. Mix the corn-starch, sugar, salt, and cold milk, and stir the mixture into the other milk when it boils. Beat thoroughly, and cook for twelve minutes, stirring often. After rinsing a mould with cold water, pour the hot mixture into it, and set away to cool. The blanc-mange may be served with sugar and cream, or with a sauce made by beating the whites of three eggs to a stiff, dry froth, and gradually beating into this a tumbler of any kind of fruit jelly or preserves. Turn the blanc-mange out upon a flat dish, and pour the sauce around it. Serve at once. Egg sauce is nice with this pudding. * Fruit Blanc-mange. Any kind of juicy fruit will answer for this blanc- mange ; but red fruits, like strawberries, raspberries, and currants, produce the handsomest dish. The materials required to fill a quart mould are : half a pint of sugar, a pint of water, a pint of fruit, and six level table- spoon- fuls of arrowroot. Free the fruit of hulls or stems, and crush it in a bowl also containing the sugar. Let the mixture stand for DESSERT. 73;] an hour ; then add the water, and press the mixture through a fine sieve. Reserve half a cupful, and put the remainder on to boil. Mix the half-cupful smoothly with the arrowroot, and stir into the first mixture when it boils. Cook for eight minutes, stirring frequently. When done, pour into a mould that has been rinsed in cold water, and set away to harden. The blanc-mangt should stand for at least four hours. Serve with sugar and cream. Whipped cream makes a pretty garnish. * Taganrok Blanc-mange. Taganrok is Russian wheat farina, which comes in small packages, costing ten cents. One package is suffi- cient for four quarts of blanc-mange. To make a mould of blanc-mange use a quart of milk, four level table- spoonfuls of the farina, and one level teaspoonful of salt. Put the milk on the stove in a double-boiler, and when it begins to boil, sprinkle in the taganrok, stirring all the while. Next add the salt, and cook for half an hour, stirring frequently. At the end of the half-hour rinse a mould in cold water, and pour the hot mixture into it. Set away to cool, and be sure that it is ice-cold when sent to the table. Serve sugar and cream with it. * Chocolate Blanc-mange. For a quart mould of blanc-mange use one quart of milk, one level table-spoonful of sea-moss farina, four table-spoonfuls of sugar, half a teaspoonful of salt

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