Recipes > Desserts > Creams > Creme Parisienne

Creme Parisienne

Instructions

This is the same as caramel custard, except that it is served hot. Butter well a flat mold or basin, ornament the bottom with a few candied cherries and angelica, pour over them caramel which is not browned deeper than an amber color, and do not use enough to float the fruits. Let it cool before adding the custard mixture. When it is baked, let the mold stand in the hot water until the moment of serving.

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Source

The Century Cook Book (1901).


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