Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup of granulated sugar over the fire constantly until it is a golden brown
- 1 cup of hot milk
- 1 teaspoon vanilla
- 3 cups of cream very stiff
- 4 eggs until thick
Directions
Stir 1 cup of granulated sugar over the fire constantly until it is a golden brown. Do not let it get too brown or it will be bitter. Let it cool a little, then add 1 cup of hot milk and stir over hot water until the caramel is all dissolved. Beat the yolks of 4 eggs until thick, add a little of the hot caramel mix- ture, and when well mixed with the eggs stir into the rest of the mixture and stir until quite cold. Flavor with 1 teaspoon vanilla and beat until thoroughly blended. Whip 3 cups of cream very stiff and fold in the caramel mixture thoroughly. Turn into a quart mold, butter the edges of the cover, put on tight and pack in ice and salt. Let stand about 4 hours before serving.