Caramel Mousse

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 (4)
Instructions (11)
  1. Make a custard (see p. 15) of the yolks, milk and quarter a pound of sugar.
  2. Strain it and set to cool.
  3. Stir half a pound sugar over the fire in an iron saucepan until a rich brown.
  4. Add a little water and boil for three minutes.
  5. Beat the custard over ice for ten minutes.
  6. Add the syrup slowly and the whipped cream.
  7. Beat well together.
  8. Fill a mould with it.
  9. Cover with a sheet of paper and a lid.
  10. Pack in ice and salt.
  11. Leave for an hour.
Original Text
*Caramel Mousse 9 yolks of eggs ³⁄₄ lb. powdered sugar 1¹⁄₂ pints milk 1 pint whipped cream Make a custard (see p. 15) of the yolks, milk and quarter a pound of sugar. Strain it and set to cool. Stir half a pound sugar over the fire in an iron saucepan until a rich brown. Add a little water and boil for three minutes. Beat the custard over ice for ten minutes. Add the syrup slowly and the whipped cream. Beat well together. Fill a mould with it. Cover with a sheet of paper and a lid. Pack in ice and salt. Leave for an hour.
Notes
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