Caramel Mousse

Ingredients

• one cup sugar
• one cup hot water or milk
• yolks of four eggs
• one teaspoon vanilla
• three cups cream

Method

1. 1

   Stir sugar in a saucepan until it reaches caramel stage.

2. 2

   Let cool, then add hot water or milk and stir until dissolved.

3. 3

   Beat yolks, add some caramel mixture, then stir into the rest.

4. 4

   Flavor with vanilla, beat until cold and light, then fold in whipped cream.

5. 5

   Turn into a quart mould and bury in ice and salt.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 101. The excerpt below is the record exactly as published.

CARAMEL MOUSSE. Stir one cup sugar in a saucepan over the fire constantly until it reaches the caramel stage. Do not let it become too brown or it will be bitter. Let it cool a little, then add one cup hot water or milk and stir (over hot water, if milk is used), until the hardened caramel dissolves. Beat the yolks of four eggs until thick, add a little of the hot caramel mixture, and, when well mixed with the eggs, stir into the rest of the mixture and continue stirring until the spoon is coated. Flavor with one teaspoon vanilla, and beat until cold and light; then fold into it the whip from three cups cream

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