Caramel Custard

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ¾ cup sugar
  • ¼ cup hot water
  • 4 eggs
  • 8 yolks of eggs
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 quart milk


Cook three-fourths a cup of sugar in a small sauce pan over the fire, until the sugar melts and becomes light brown in color. Lift the pan from the fire occasionally, to prevent burning. Add very carefully, as the mixture will steam up to some height, about one-fourth a cup of boiling water, and let stand in a hot place, until the caramel on the spoon and dish is melted. Beat four whole eggs and eight yolks with half a teaspoonful of salt. Add half a cup of sugar, and beat again. Then add one quart of milk and the caramel, and strain into a mould. Bake, standing in a pan of hot water on heavy asbestos paper, until a knife, cut down into the center, comes out holding no uncooked mixture. When cold, pass a knife between the mould and custard, and turn onto a serving-dish. Half instead of three-fourths a cup of sugar will give enough caramel flavor to suffice the taste of some.