To make the caramel
required in the accompanying recipe, place 1/2 cup of sugar in a small
saucepan over the fire. Allow the sugar to melt slowly, stirring it as
little as possible. When it has completely melted and no more of it
remains white, add 1/2 cupful of boiling water. Allow this to cook
until a heavy sirup is formed. Care must be taken not to burn the sugar
black, for if this is done, the custard, or whatever is flavored with
the caramel, will have a burnt taste. The color should be a clear
2½ cups milk
Pinch of salt
Few drops of vanilla
Makes 6 servings.
- Heat the milk in a double boiler, add the
caramel to the milk, and then cool the mixture.
- Beat the eggs and add them to the caramel
- Add the salt and vanilla.
- Pour the custard into buttered baking
dishes, set in a pan of warm water, and bake in a moderate oven (375º F/190º C) until firm.
- Cool and serve.
TIP: Maple sirup may be used in the same way
as caramel by cooking it until it becomes thick.
|Did You Know?
|Caramel is nothing more nor less
than browned sugar, but if the process of caramelizing the sugar is
performed carefully, the result will be a delicious flavoring material
that may be used for desserts of any kind or for making sauces to serve
the sugar is browned to make caramel, a certain amount of sweetness is
lost, so that more sugar may be used (if desired) than would ordinarily
be needed to sweeten the same amount of custard.