Caramel Custard

Ingredients

• 2 cups granulated sugar
• 1½ cups water

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

1. In a frying pan, cook sugar and water until the liquid turns amber.

2. Pour the caramel into a mold that has been wet with cold water.

3. Swirl the mold to coat the sides and bottom with the caramel.

4. Once the crust is cool enough to crack, pour in the custard.

5. Place the mold in a pan of boiling water in a hot oven (400°F / 200°C).

6. When done, turn the custard out onto a platter.