Caramel Custard

Ingredients

• 1 cup powdered sugar
• 1 quart milk
• 6 eggs
• 1 cup granulated sugar
• 2 egg yolks
• Grated yellow rind of 1/2 lemon

Method

1. 1

   Melt powdered sugar in a saucepan over a slow fire until it turns a rich yellow.

2. 2

   Remove, turn into a charlotte mold, and let cool.

3. 3

   Beat eggs and egg yolks together until creamy.

4. 4

   Beat in milk, sugar, and grated lemon, and let stand 10 minutes.

5. 5

   Butter sides of mold and strain custard into it.

6. 6

   Place mold on a tripod in a kettle of hot water reaching to 1/2 its height.

7. 7

   Bring water to a boil and set back on cool part of stove to simmer for about 45 minutes.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 151. The excerpt below is the record exactly as published.

CARAMEL CUSTARD {Crime au Caramel) 1 cup powdered sugar 1 quart milk 6 eggs 1 cup granulated sugar 2 egg yolks Grated yellow rind of Y2 lemon

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