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Caramel Custard

Mrs. Perry Smith.

One quart of milk, one cup of white sugar, one cup of brown sugar, two tablespoons corn starch, four eggs and a pinch of salt and vanilla. Place the milk with the white sugar and salt in a farina kettle over the fire; if you have not such a kettle, a tin pail set in a pot of hot water will answer the purpose; beat the eggs without separating in a large bowl, and wet the corn starch with a little cold milk; put the brown sugar in a tin pan and set over the fire; stir until it is thoroughly scorched, but not burned; then turn the scalding milk on the eggs; put the mixture in the kettle again over the fire; stir in the corn starch until it thickens; lastly, stir in the scorched sugar and remove from the fire: then add a generous amount of vanilla. The scorched sugar falls into the custard in strings, but these will dissolve with vigourous stirring after removal from the fire. Turn into custard glasses and serve cold.