TO-DAY'S RECIPE
Each Saturday a recipe or hint -will he published in this space, specially recommended by the Homo Science Extension Bureau Service.
BAKED CABAMEL CUSTARD
Caramel: Place half a cupful sugar in small saucepan over the fire. Allow the sugar to melt slowly ami thoroughly caramelise. Add half a cup boiling water. Cook this until heavy syrup is formed. (Colour should bo clear red-brown.) Custard: Milk, two and a-half cups; eggs, two; salt (pinch), vanilla. Method: Heat the milk in a double boiler. Add the caramel to the hot milk and cool the mixture. Beat the eggs and add to the cara-mel-milk mixture. Add salt and vanilla. Pour custard into buttered baking dish or individual size ramekins. Place in a pan of warm water and hake until firm in a moderate oven. •Serve when cool. Test: When the blade of a knife can ,bo dipped straight into the custard and withdrawn without any mixture adhering to the blade, the custard is cooked.
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https://paperspast.natlib.govt.nz/newspapers/ESD19320625.2.115.4
Bibliographic details
Evening Star, Issue 21138, 25 June 1932, Page 20
Word Count
163TO-DAY'S RECIPE Evening Star, Issue 21138, 25 June 1932, Page 20
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