Caramel Custards

Ingredients

• 14 oz. Brown & Polson’s ‘“ Patent’ Corn Flour.
• 4 oz. Loaf Sugar.
• + pint Water.
• 1 pint Milk.
• 2 Eggs.
• 4 oz. Castor Sugar.
• } tea-spoonful Lemon Essence.

Method

1. 1

   Boil the loaf sugar and water together until it becomes a rich brown colour.

2. 2

   Quickly coat half a dozen dariole moulds with it.

3. 3

   Blend the Corn Flour with a little of the milk and bring the remainder of the milk to the boil.

4. 4

   Stir in the blended Corn Flour, add the beaten eggs, and boil for three minutes, stirring all the time.

5. 5

   Allow it to cool slightly.

6. 6

   Stir in the sugar and flavouring.

7. 7

   Half fill the coated moulds with the custard and steam gently for half an hour.

8. 8

   Turn out and serve hot or cold.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 6. The excerpt below is the record exactly as published.

Caramel Custards For 4 to 6 persons. Time 40 mins. 14 oz. Brown & Polson’s ‘‘ Patent’ Corn Flour. 4 oz. Loaf Sugar. + pint Water. 1 pint Milk. 2 Eggs. 4 oz. Castor Sugar. } tea-spoonful Lemon Essence.

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