Caramel Custard

Ingredients

• two ounces of sugar
• four eggs
• one-quarter of a pound of sugar
• one pint of milk
• flavor with vanilla

Method

1. 1

   Cook sugar until brown and pour into a custard mold.

2. 2

   Mix eggs, sugar, milk, and vanilla, strain, pour over sugar, and cook in bain-marie until firm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 20. The excerpt below is the record exactly as published.

Caramel custard Coffee DINNER Tomate Parisienne (cold) Consomme parfait Boiled salmon, Hollandaise Potatoes nature Fricandeau of veal, au jus Sorrel with eggs Carrots with cream Baba au rhum Coffee Russian salad. Equal parts of boiled carrots, turnips, beets and pota- toes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if any, and form the salad in pyramid shape in the bowl. Spread some thick mayonnaise over all, and garnish with boiled potatoes and truffles, cut like a five-cent piece, linking one to the other around the base of the salad like a chain. On top put a small flower of a boiled and seasoned cauliflower, and serve very cold. Caramel custard Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk

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