Little Caramel Puddings

Petites Crèmes au Caramel


Make a custard with two ounces of castor sugar, three whole eggs, about six drops of essence of vanilla, and half a pint of single cream or milk; mix well together and strain. Have about eight small plain dariols, and divide the juice of one lemon and two ounces of castor sugar between them; stand them on the stove till the sugar gets a deep golden colour (caramel), then turn the moulds round and round to make the caramel cover all round the sides of them; dip the outside of the moulds in cold water to set the caramel, then pour in the custard; steam till firm; turn out and serve either hot or cold.