Caramel Custard

Ingredients

• 1 cup sugar
• 1/3 cup boiling water
• 1 pint of milk
• 3 eggs
• 3 tablespoons of sugar
• tiny bit of butter
• pinch of salt
• flavor with vanilla
• whipped cream on top
• garnish with candied fruits

Method

1. 1

   Caramelize sugar until brown, add boiling water slowly, and cook to syrup consistency.

2. 2

   Scald milk, pour over beaten eggs mixed with sugar.

3. 3

   Add caramel, cook until custard coats the spoon.

4. 4

   Add butter and salt, cool, flavor with vanilla, serve in glasses with whipped cream on top.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 59. The excerpt below is the record exactly as published.

Caramel Custard. Caramelize 1 cup sugar rather brown; add very slowly 1-3 cup boiling water; return to flre and cook to consistency 154 PORTLAND WOMAN'S EXCHANGE COOK BOOK of syrup; set aside. Scald 1 pint of milk in double boiler; pour slowly over 3 eggs that have been beaten with 3 table- spoons of sugar. Add caramel; return to fire and cook, stir- ring all the time until custard coats the spoon. Add tiny bit of butter and pinch of salt. When cool flavor with vanilla. Serve in glasses, whipped cream on top. Garnish with candied fruits if desired. Mrs. Willard Herring. A Celebrated Tipsy Charlotte. Take sufficient lady fingers to fill your glass dish; 1 lb. of almonds, blanched and split; fill a bowl about two-thirds full of Sherry wine, add one-third water, sweeten to taste; split the lady fingers lengthwise and dip them into the wine; ar- range a layer in bottom of your dish, then a layer of almonds, and so on, until your dish is nearly full. Make a custard of 5 eggs to a quart of milk, flavor with almond. When cold pour over your lady fingers; let stand 1 hour. If you can procure it whip 1 pint of triple cream to a stiff froth and put on top of dish, dotting it here and there with minute triangles of currant jelly. Mrs. Martin Winch, Chestnut Cream. (Creme aux Marrons.) Remove the shells and skins from 1 pint of fresh chestnuts. Boil until very soft; drain thoroughly; mash, sweeten and flavor with vanilla ; set away to get cold. Meanwhile prepare a stiff whipped cream, of which take about twice as much in bulk as you have of mashed chestnuts; whip in the chestnuts when thoroughly cold and heap in a glass dish. The chestnuts may also be placed in a layer in the Bottom of the dish with the cream over them, but the first arrangement is preferable, easily made and excellent. Miss von Destinon. Chocolate Custard. Heat 1 quart of milk to boiling. Beat the yolks of 3 eggs with V/i cups sugar. Cut into bits enough chocolate to fill 1 cup and dissolve in a little hot water. Take 4 even table- spoons of cornstarch and dissolve in a little cold milk. Mix CUSTARDY THINGS 155 all well with boiling milk and cook until thick. When cold the custard should be the consistency of thick cream. Add 3 tablespoons sugar a little at a time to the whites of 3 eggs, and beat until very light. Spread over top of pudding. Serve cold with cream and sugar. Mrs. H, W. Corbett. Delicate Dessert. One pound marshmallows soaked in sherry enough to cover for 3 hours; drain off sherry. Beat with fork until in small chunks. Beat in J^ P**^* whipped cream. Put in sher- bert glasses with chopped nuts or candied cherries on top. Mrs, D, A, Shindler. Fairy Foam. Whip 1 pint cream and sweeten with 4 tablespoons sugar. Flavor to taste. Fold in 1 cup diced pineapple, 1 dozen marsh- mallows cut in pieces, Yz cup walnuts. Serve in glasses. A . A . A • Indian Dessert. Slice bananas lengthwise and spread with strawberry jam. Pour over this a wineglassful of sherry and cover with whipped cream. Mrs. W. H, Nunn. Lemon Cream. To the well beaten yolks of 4 eggs add 4 tablespoons of sugar, the juice and grated rind of 1 large lemon, and 2 table- spoons boiling water. Simmer in a double boiler until the mixture thickens. While hot stir in lightly the whites of the eggs, well beaten, with 2 tablespoons of sugar. Mrs. M, E. Wortman, Pineapple and Banana Dessert. Slice 6 bananas and 1 can sliced pineapple; arrange in layers in the dish in which they are to be served. Then take 1 cup sugar, I/2 cup of pineapple juice, and cook together till like a syrup, add 1 cup of claret and pour over the fruit. Serve very cold. • Mabel Weidler, Souffles Chestnut SouflGLe. One quart chestnuts, boiled 20 minutes and carefully peeled. Cook them 1 hour in a cup of milk; rub through sieve; add 1 cup sugar, a pinch of mace, Yi teaspoon salt and. a few drops of vanilla; beat the yolks of 5 eggs to a foam and stir in; beat the whites very stiff and fold in at the last moment. Put in buttered mold and bake about 30 minutes in moderate oven. Serve at once. H. H. o. Maple Soii£Gle. Melt 3 tablespoons of butter; add 3 tablespoons of flour; let cook till frothy; add gradually 1 cup maple syrup. When the mixture boils remove from stove, slowly pour over well- beaten yolks of 4 eggs, then fold in whites of eggs beaten hard; bake in moderate oven 30 minutes in hot water. Mts. E. W, Matthew. Mocha Souffle. Melt 3 tablespoons butter, add 3 tablespoons flour; when frothy add gradually % cup of coffee and !4 cup cream; when it boils remove from fire and add well beaten yolks of 4 eggs; then fold in beaten whites of 4 eggs and bake in moderate oven for 30 minutes. Serve at once. Sauce. Mix yolks of 2 eggs with J4 cup sugar and pinch of salt; pour over mixture Yi cup coffee and cook in double boiler until slightly thickened. Cool and fold in 1 cup of whipped cream. Mrs. A. E. Rockey. Prune Souffle. One scant cup cooked prunes after the seeds are out ; chop fine; 4 whites of eggs beaten dry with 3 tablespoons of sugar

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