Madeleine Kamman

Caramel Eggs in the Snow

Preparation info
  • NFR—

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

My mother prepared this mixture in 1945 when we received a distribution of powdered egg whites and a supplementary pound of sugar for the Easter holidays. We took it as a great omen that “Things were getting better.” Cook’s vanilla powder is a good American brand; the French Vahine, when to be found, is more aromatic.

Ingredients

  • 1 cup granulated sugar
  • 2 cups skim milk
  • Pinch of

Method

Melt and caramelize ½ cup of the sugar to a rather dark but not black color. Cool the caramel, then slowly dissolve it with the skim milk over low heat in a saucepan; add another 2 tablespoons of the sugar to the milk and the salt and let cool completely.

Put the cornstarch in another saucepan, then gradually stir in the caramel milk; thicke