Caramel Cup Custard (French)
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 2 tablespoonfuls of boiling water
- 4 oz. of castor sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
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- Make the custard as in the recipe for "Cup Custard." Take 4 oz.
- of castor sugar;
- put it over a brisk fire in a small enamelled saucepan, keep stirring it until quite melted and a rich brown.
- Then cautiously add 2 tablespoonfuls of boiling water, taking care not to be scalded by the spluttering sugar.
- Gradually stir the caramel into the hot custard.
- Let it cool, and serve in custard glasses.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon