Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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
- half cupful of hot water
- three tablespoonfuls of sugar
- one half saltspoonful of salt
- half teaspoonful of vanilla
- a cupful of granulated sugar into a small saucepan
- a tablespoonful of water
- a pint of scalded milk
- one half the caramel into a well-buttered mold which has straight sides
- four yolks
- salt
Directions
Put a cupful of granulated sugar into a small saucepan with a tablespoonful of water; stir until melted; then let it cook until a light brown color (see caramel, page 78). Turn one half the caramel into a well-buttered mold which has straight sides and flat top, and let it get cold. Into the rest of the caramel turn a half cupful of hot water, and let it stand on the side of the range until the caramel is dissolved. This is for the sauce.
Stir four yolks and two whole eggs, with three tablespoonfuls of sugar, and one half saltspoonful of salt, to a cream, but do not let it froth; add a pint of scalded milk and a half teaspoonful of vanilla. Strain this into the mold onto the cold hardened caramel. Place the mold in a pan of hot water, and bake in a very moderate oven until firm in the center; test by running in a knife (see baked custard), and watch it carefully. The water in the pan must not boil, and the oven should be so slow that it will take at least an hour to cook the custard. It will then be very firm and smooth. Unmold the custard when ready to serve. It will have a glaze of caramel over the top, and some will run down the sides. Serve the caramel sauce in another dish. This dish is recommended.