The 1901 Cookbook Archive
No. 1943 — Caramel (Crème Brûlée) Custard Cream
English historical translation of Molokhovets recipe No. 1943 from the 1901 Russian cookbook, retaining original methods and measures.
Moisten four sugar lumps with water and heat in a clean small pan until dark caramel, without burning. Add a quarter glass water, boil and strain.
Cream four yolks with at least three quarters glass fine sugar, dilute with three quarters glass milk and heat while stirring until steaming hot but not boiling.
Remove, dissolve softened gelatin, strain and combine with the caramel.
Fold in half a bottle whipped cream, mould and chill.
To provide
4 sugar lumps for caramel 4 yolks ¾ glass thin cream | ¾ glass fine sugar ½ bottle whipping cream 6 gelatin sheets |
Historical editorial note: Molten sugar can cause severe burns. The method describes milk whereas the supplies specify thin cream.
Original source: Read Russian recipe No. 1943. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.