Caramel Custard

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Melt the sugar with a very little water in an iron saucepan.
  2. Stir it over a quick fire until it is a rich brown, being very careful that it does not burn.
  3. Beat the yolks and whites till light.
  4. Scald the milk.
  5. Add the sugar to it and pour slowly on the eggs, stirring continually.
  6. Add vanilla and a little salt.
  7. Strain into dish.
  8. Set the dish containing custard inside another vessel in which there is hot water and bake in a very slow oven for an hour.
  9. This custard is best the day after it is made.
  10. It should be set but creamy, and not as stiff as the ordinary plain, baked custard.
Original Text
*Caramel Custard ¹⁄₂ cup sugar 1 quart milk 8 yolks 2 whites 1 tea-spoon vanilla Melt the sugar with a very little water in an iron saucepan. Stir it over a quick fire until it is a rich brown, being very careful that it does not burn. Beat the yolks and whites till light. Scald[Pg 21] the milk. Add the sugar to it and pour slowly on the eggs, stirring continually. Add vanilla and a little salt. Strain into dish. Set the dish containing custard inside another vessel in which there is hot water and bake in a very slow oven for an hour. This custard is best the day after it is made. It should be set but creamy, and not as stiff as the ordinary plain, baked custard.
Notes
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