Custard with Caramel Sauce

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ cup sugar
  • 3 whites of eggs
  • 4 eggs, or
  • 2 whole eggs and 4 yolks
  • ½ teaspoon salt
  • cup sugar
  • 1 pt. milk


Melt ½ cup sugar in a spicier until changed to a smooth liquid caramel. Turn quickly a little caramel into a timbale mould, keeping the rest hot, while the mould is turned round and round thus lining it with the caramel. Proceed in the same way with all the moulds, or if you prefer line a large pudding dish with the melted sugar or caramel. Set aside.

Make a custard of the remaining ingredient; add salt to sugar and beat with the eggs, then add the milk; stir well and pour into the caramel lined moulds or pudding dish. Cook standing in hot water until custard is well set, testing with a knife, if knife comes out clean custard is done. When cold remove from moulds onto the serving dish. The caramel will form a sauce around the custard.

Two ounces of melted chocolate with a little melted sugar and water, may be added to the milk of which custard is made, or the caramel may be melted in a little boiling water and used in the custard instead of sugar, thus giving caramel custard.