|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from DESSERTSOld-fashioned Lebkuchen
Cup Custard For Six
Chocolate Cornstarch Pudding
Dessert With Whipped Cream
Apple And Lady-finger Pudding
Strawberries À La "bridge"
Queen Of Trifles
CARAMEL CUSTARD(Desserts) - (The International Jewish Cook Book)
Melt one-half cup of sugar until it is light brown in color, add four
cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter
teaspoon of salt, one teaspoon of vanilla and bake in cups as directed
for cup custard. Serve with caramel sauce.
CARAMEL CUSTARD (AS MARY PREPARED IT)1 pint of milk.
1/2 cup granulated sugar.
Melt 1/2 cup of sugar in an iron pan on stove and allow it to brown.
Add a part of the hot milk, stirring constantly until brown sugar is
dissolved. Add balance of the pint of hot milk. Stir all together,
then stand aside to cool. When cold, add eggs and bake in oven in
custard cups. Stand cups in hot water while baking.
CARAMEL CUSTARDPlace 1 pint of milk on the range in a double boiler. Melt half a cup
of sugar in an iron pan over the fire until a golden brown. When
melted add four tablespoonfuls of boiling water. Allow mixture to cook
one minute, then add it to the milk. Remove from the fire and add 1
teaspoonful of vanilla. When cool stir in 4 well-beaten eggs with 2
tablespoonfuls of sugar. Pour the mixture in a small pudding dish.
Stand in a pan of boiling water, place in oven to bake until a
jelly-like consistency. When cooled serve plain or with whipped cream.
Caramel Custard BakedA pint and a half of rich milk, a cup and a half of granulated sugar,
the fourth of a vanilla bean. Put the milk and vanilla bean cut small
into a double boiler over the fire. Melt the sugar without water in a
spider, stirring constantly until it is all dissolved and the syrup is a
rich golden brown. Do not let it get too dark or it will be bitter. When
the milk is at the boiling point stir in half the boiling syrup--if put
in too fast the milk will boil over. Let it cook until the sugar (if it
hardened as it touched the milk) dissolves. Have four eggs beaten very
light in a bowl, pour the milk over them, add a little salt, and if
vanilla bean is not used for flavoring, stir in extract of vanilla to
taste. Rinse a mould with cold water, pour the custard into it and set
it in a pan of hot water in the oven, bake from twenty to twenty-five
minutes and test with a knife. If it comes out clean it is done. Add
boiling water to the remainder of the syrup and let it cook gently until
it is the consistency of thick cream. Flavor with vanilla. Serve very
Viewed 1576 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
PurÉe Of Celeriac
|Home Made Cookies.ca|