Caramel Foe Custards
Ingredients
Directions
Make the caramel
Heat ½ pound of brown sugar gradually in a small iron frying pan.
Stir with a knife until melted and smooth, with only a slight color change.
Slowly add hot water, mixing thoroughly.
Let it simmer for a few minutes, scraping down any sugar on the sides.
Stir in the remaining pound of sugar and let it boil until clear.
Chill and serve
Chill the caramel on ice before pouring it over a cold steamed custard.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brown sugar
- Melts into the syrup that gives the sauce its sweetness and deep caramel flavor.
- Hot water
- Dissolves the melted sugar into a pourable, smooth sauce.
The step that matters
Adding the hot water slowly. Pouring water into hot caramel can cause it to spatter and seize into hard lumps. Adding it slowly while mixing thoroughly lets the sugar dissolve evenly into a smooth sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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