A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve in glasses
Preserved exactly as written in the original source
Put the milk on to boil, reserving a cupful
Beat the eggs and add the cold milk to them
Stir the sugar in a small frying pan until it becomes liquid and just begins to smoke
Stir it into the boiling milk
Then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken
Set away to cool
Serve in glasses
Modern guidance to help you succeed with this vintage recipe
Caramelizing sugar before adding it to milk creates complex flavor compounds through the Maillard reaction and caramelization, which occur when sugar reaches 320-350°F. The reserved cold milk tempers the eggs, preventing them from scrambling when added to the hot caramel milk. Constant stirring distributes heat evenly, allowing the egg proteins to coagulate gradually into a smooth custard rather than forming curds.
This custard can be made up to 2 days ahead. Prepare through step 6, then cover individual glasses with plastic wrap and refrigerate. The flavor actually improves as it sits, allowing the caramel notes to mellow and blend.
Store covered in the refrigerator for up to 3 days. Cover individual glasses tightly with plastic wrap to prevent a skin from forming on the surface. Do not freeze, as the custard will separate and become grainy when thawed.
AI-generated tips from Chef Cecil's culinary database
This custard can be made up to 2 days ahead. Prepare through step 6, then cover individual glasses with plastic wrap and refrigerate. The flavor actually improves as it sits, allowing the caramel notes to mellow and blend.
Store covered in the refrigerator for up to 3 days. Cover individual glasses tightly with plastic wrap to prevent a skin from forming on the surface. Do not freeze, as the custard will separate and become grainy when thawed.
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