Caramel Custard

Caramel Custard

Ingredients:
4 cups scalded milk
1/2 teaspoon salt
5 eggs
1 teaspoon vanilla
1/2 cup sugar

Directions:
Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light
brown color. Add gradually to milk, being careful that milk does not bubble up and go over,
as
is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add
mixture
gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. Bake
Chapter XXV − COLD DESSERTS 475
The 1918 Fanny Farmer Cookbook
as
custard. Chill, and serve with Caramel Sauce.
18
Caramel Sauce