Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creme Caramel
From The New century cook book, 1899
Serves 6
Serve with whipped cream.
Presented as published in 1899. 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
Nutrition per serving
419Calories
5 gProtein
86 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein4.6 g
Carbohydrates86 g
Fiber0.5 g
Sugars40 g
Total Fat5.6 g
Saturated Fat2.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol132 mg
Sodium51 mg
Potassium187 mg
Calcium146 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline108 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 135. The excerpt below is the record exactly as published.
Creme Caramel. Put one pint of milk on to boil in a double boiler. Dis- solve one cup of brown sugar in a skillet, stirring all the time; when it is a liquid, add to the hot milk and stir until dissolved; take from the fire and add the yolks of four eggs and three des- sert spoons of corn starch dissolved in one cup of cold milk. Return to the fire and cook until it thickens. After taking from the fire add two teaspoons of vanilla
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