Caramel Custard Puddings

Ingredients

• 2 ozs. of lump sugar
• 2 tablespoonsful cold water
• ½ pint of milk
• Essence of vanilla to taste
• Yolks of 4 eggs (beaten)
• Whites of 2 eggs

Method

1. 1

   Melt the sugar in a pan, let it brown, then add the water; boil till it is a nice brown, then pour into six small tin dariole moulds.

2. 2

   Be careful that the caramel coats every part.

3. 3

   Fill them with custard made as follows: Boil the milk, add the sugar, flavour with vanilla.

4. 4

   When cool pour on to the eggs, then fill the moulds.

5. 5

   These little puddings should be steamed for fifteen or twenty minutes, and then turned out.

6. 6

   They may be served hot or cold.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 54. The excerpt below is the record exactly as published.

pint of milk METHOD. Wash the rice, put in a greased pie-dish, add milk, sweeter^ to taste, and bake slowly after having first placed the pudding in a hot part of the oven to let the rice swell. Rice requires longer than tapioca. If skimmed milk be used put in half teaspoonful of finely chopped suet. No. 378. CUSTARD WITH CONDENSED MILK. Milkmaid Brand Condensed Milk may be used with great success in place of fresh milk in making custard with Bird’s Custard Powder. To five dessertspoonsful of the Condensed Milk add a good three-quarter point of hot water, which should be gradually stirred in until a complete and perfect mixture is made. The custard should then be prepared in the usual manner, but omitting the sugar. If unsweetened Condensed Milk is used then 2 oz. of sugar must be added. In making Bird’s Custard with Condensed Milk care should be taken to use only the best brands of pure full- cream milk. The Milkmaid Brand may be relied upon to contain all the cream of the original milk, and to be of the finest quality. No. 379. PLAIN CABINET PUDDING. INGREDIENTS. I lb. or 1 pint of bread crusts | A few raisins i pint of milk j 1 egg Sugar to taste METHOD. Crease a basin well, decorate with the stoned raisins, fill with the crusts cut into dice. Beat the egg, add milk and 154 sugar to taste. Pour over the bread and let it soak for some time before cooking. Steam half an hour. Serve with sweet sauce, raspberry, or lemon. This pudding may be baked if liked, and a little candied peel added. No. 380. CARAMEL CUSTARD PUDDINGS. INGREDIENTS. For the Caramel : — 2 ozs. of lump sugar | 2 tablespoonsful cold water METHOD. Melt the sugar in a pan, let it brown, then add the water ; boil till it is a nice brown, then pour into six small tin dariole moulds. Be careful that the caramel coats every part. Fill them with custard made as follows : — h pint of milk I Essence of vanilla to taste Yolks of 4 eggs (beaten) | Sugar Whites of 2 eggs

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