Caramel Mousse

Ingredients

• the yolks of six eggs
• 9 table-spoonfuls of caster sugar
• 1 pint of milk
• ilb. of caster sugar
• 3 teacupfuls of whipped cream
• 1 teacupful of water

Method

1. 1

   Beat the yolks of eggs with caster sugar, then pour in milk and stir over a slow fire until thickened.

2. 2

   Pass through a sieve and cool.

3. 3

   Boil caster sugar to dark brown, stir in water, and boil longer.

4. 4

   Whip cooled mixture over ice, mix in caramel and whipped cream.

5. 5

   Pour into a mould, pack in ice for at least one hour, then turn out and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 128. The excerpt below is the record exactly as published.

Caramel Mousse. — Beat the yolks of six eggs in a stewpan with 9 table-spoonfuls of caster sugar, then pour in 1 pint of milk and stir the mixture over a slow fire till it thickens and is on the point of boiling, when remove it at once, for if it quite boils the eggs will curdle. Pass the cream through a fine hair sieve into a basin, and stir until it has cooled. Put ilb. of caster sugar into a small pan, and stir it over the fire until it has boiled to a dark brown. Stir in 1 teacupful of water with the Caramel, and boil it a few minutes longer. Whip the cooled mixture over ice for ten minutes ; then gradually mix in the Caramel and 3 teacupfuls of whipped cream

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