Caramel Puddings

Ingredients

• a good teaspoonful of castor sugar
• a teaspoonful of lemon juice
• four eggs
• a pint of milk

Method

1. 1

   Take some plain dariole moulds and put a good teaspoonful of castor sugar in each, with a teaspoonful of lemon juice.

2. 2

   Stand these on a tin in the oven or on the top of a gas burner turned low down until the sugar turns a deep brown.

3. 3

   Then take up each mould and turn it round and round so that the caramel entirely covers the mould, and let it get quite cold.

4. 4

   Then make a custard with four eggs and a pint of milk; sweeten and flavour, and fill the moulds.

5. 5

   Let them steam very gently about ten or fifteen minutes until the custard is set and firm.

6. 6

   Turn out most carefully.

7. 7

   The caramel will partly run off and form a sauce.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 23. The excerpt below is the record exactly as published.

a good teaspoonful of castor sugar in each, with a teaspoonful of lemon juice. Stand these on a tin in the oven or on the top of a gas burner turned low down until the sugar turns a deep brown. Then take up each mould and turn it round and round so that the caramel entirely covers the mould, and let it get quite cold. Then make a custard with four eggs and a pint of milk

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