M. à la crème au caramel

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

2oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
a liqueur-glassful of white rum ↝ Rum [Liquor and cocktails]
a tablespoonful of strained lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
an ounce of water ↝ Water, tap [Tap water]
one and a half pints of rich vanilla custard
an ounce of leaf gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]

Instructions (4)

Put into a stewpan caster sugar, white rum, strained lemon juice, and water.
Boil it all till melted and of a pretty golden brown colour.
Stir this while hot into rich vanilla custard, in which you have previously dissolved leaf gelatine.
When cold, mould and finish off as before.

Original Text · last edited 4 days ago

M. à la crème au caramel.— Put into a stewpan
2oz. of caster sugar, a liqueur-glassful of white rum,
a tablespoonful of strained lemon juice, an ounce of
water, and boil it all till melted and of a pretty
golden brown colour, then stir this while hot into
one and a half pints of rich vanilla custard, in which
you have previously dissolved an ounce of leaf
gelatine, and when cold, mould and finish off as
before.

Notes

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