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Caramel Custard

  • 2 cups milk
  • yolks of 4 eggs
  • 7 tablespoons sugar
  • speck of salt
  • nutmeg, or vanilla
  • 1 tablespoon water
Melt 4 tablespoons of sugar to a caramel with the water. Cook the rest, excepting eggs, as boiled custard, until it is thick and velvety. Stir caramel into custard before pouring onto egg yolks.
Submitted by Cassyjean - Torrington, CT Jul 23, 2009
15 min 30 min 45 min


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