Caramel Pudding

Ingredients

• 1 full pint of rich milk or cream
• Yolks of 2 eggs
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• Wine, macaroons, or any kind of preserved fruit

Method

1. 1

   Heat the milk in a double boiler.

2. 2

   Beat the yolks very light and add the sugar.

3. 3

   Stir the cornstarch with a little cold milk and add to the boiling milk, and add macaroons or fruit.

4. 4

   Cook till thick.

5. 5

   Make a meringue of the 2 whites and 4 tablespoons of sugar, cover the top and set in oven and brown slightly.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 57. The excerpt below is the record exactly as published.

CARAMEL PUDDING Mrs. Henry C. Buckner 1 full pint of rich milk or cream. Yolks of 2 eggs, 2 tablespoons sugar, 1 tablespoon cornstarch, Wine, macaroons, or any kind of preserved fruit

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