Caramel Custard

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Melt three tablespoons of powdered sugar in a saucepan and stir it over a quick fire until it is a rich brown, being very careful that it does not burn.
  2. Pour this into a basin and beat it well with three or four yolks of eggs.
  3. Proceed as for plain custard (see above).
Original Text
Caramel Custard Melt three table-spoons of powdered sugar in a saucepan and stir it over a quick fire until it is a rich brown, being very careful that it does not burn. Pour this into a basin and beat it well with three or four yolks of eggs. Proceed as for plain custard (see above). [Pg 16]
Notes
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