Creme au Caramel
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 437. The excerpt below is the record exactly as published.
CREME AU CARAMEL Clothe the bottom and sides of a mould with sugar cooked to the golden-caramel stage, and fill it up with a vanilla-flavoured, moulded- custard preparation
Cook this with the app: pantry check, scaling, and the assistant.