Ingredients
- 1 pint milk
- 1 teaspoon vanilla essence
- 3 oz sifted sugar
- 2 eggs
- 1 egg yolk
- 2 oz sugar (for caramel)
- lemon juice (to taste)
- clarified butter (for greasing)
- 1 oz sugar (for boiling milk)
- 1 gill water (for caramel sauce)
Directions
1
Make caramel by melting 2 oz sugar with lemon juice until golden brown.
2
Grease dariole molds with clarified butter and pour enough caramel to cover the bottom, allowing it to harden.
3
Bring milk to a boil with 1 oz sugar and flavor with vanilla.
4
Beat the eggs slightly and pour the boiling milk over them, then strain the mixture into the prepared molds.
5
Cover the molds with greased paper and place them in a pan of water just below boiling point, with a few layers of paper underneath.
6
Steam gently until set, then allow to shrink before turning out.
7
Serve hot or cold, and dissolve 1 gill of water into the remaining caramel, straining it around the custards.