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Caramel Custard

Put four ounces of loaf sugar and one gill of water into a saucepan, and let them boil quickly without stirring until the syrup becomes a dark coffee colour. Pour this quickly round some small dry moulds, when it will immediately harden. Beat together the yolks of four eggs and the whites of two, but do not froth them. Add half a pint of milk and half a table-spoonful of castor sugar, and flavour with vanilla. Pour into the moulds. Steam them very gently until set. Turn out carefully, and serve hot or cold. Cost, about 10d. for six.