Caramel Cream

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 4 egg yolks
    • 1 pint double cream
    • light brown sugar


    Beat egg yolks with 2 to 4 tablespoons light brown sugar until light and frothy. Bring cream to a boil in the top of a double saucepan; boil for 1 minute and pour over the egg yolks. Mix well; then return mixture to top of double saucepan and cook over hot but not boiling water, stirring constantly,