Caramel Custard

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 eggs
  • 1 oz. castor sugar
  • ¾ pt.


Have ready a warm charlotte or plain mould and a thickly-folded band of newspaper to encircle it so that the mould can be firmly held in one hand. Prepare the caramel by heating the loaf sugar and water together, stir until it boils, then remove the spoon and allow to boil without stirring until it is golden brown. Pour the caramel into the warm mould and twist round until the sides and