No. 2044 — Caramel Milk Custard
English historical translation of Molokhovets recipe No. 2044 from the 1901 Russian cookbook, retaining original methods and measures.
Mix four and a half glasses milk with half a glass fine sugar and eight yolks; strain.
Moisten half a pound lump sugar with water and heat in a clean frying pan, stirring until dark caramel forms. Add two or three spoonfuls water and boil.
Pour the hot caramel into damp cups or moulds, coating their inside, particularly the bottom. Immediately add the egg-milk mixture.
Cook in a water bath as in No. 2038 and chill, preferably overnight.
Before serving dip the mould briefly in hot water, wipe and turn out. Dissolve remaining caramel in six spoonfuls boiling water and pour over.
Garnish with very thin lightly toasted sweet almonds standing upright like little bristles.
To provide
4½ glasses whole milk 6 yolks | ½ glass fine sugar 1½ glasses lump sugar |