Home › A Calendar of Dinners › Coffee (Caramel Custard- eggs and yolk)

Coffee (Caramel Custard- eggs and yolk)

*Caramel Custard-4 eggs and 1 yolk, 1/2 cup sugar, 1 pint milk, and 1 teaspoon lemon extract. Have plain tin pudding mold, put 3 tablespoons sugar into small saucepan and stir till it becomes quite brown like coffee.

Pour this into mold and run it all over bottom of it. Crisco then sides gether till mixed well, then add milk of mold, beat eggs and sugar topared mold, and flavoring. Pour all into precover with piece of Criscoed paper; have stewpan with an inch of boiling water in it; put saucer or something flat in bottom of it, set pudding tin on this, and slowly for at least 1 hour. It must pan with lid. Let steam not boil, but be set on part of stove cover where it will keep hot without boiling. Turn out and serve hot or cold.

April 29