Caramel Cream

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Caramel cream was made just like this in the fifteenth century (though the recipe is in very different language).


For the caramel

  • 4 tablespoons sugar
  • 2 tablespoons water


Make the caramel by pouring the sugar and water into a small saucepan and heating over a low flame. Stir all the time to dissolve the sugar. Bring to the boil, then, without stirring, simmer until it turns a rich brown. Pour into four individual moulds. Swish them around until the sides are well coated.

To make the custard, heat the milk in a saucepan. Put the sugar into a basin and add