Caramel Charlotte
Ingredients
- 1/2 ounce gelatin
- sugar
- milk
- yolks of 5 eggs
- 1 teaspoonful vanilla
- 1 pint of cream
- sponge cake
Instructions
Put the gelatin in a small bowl with 1/2 gill of cold water; at the same time place a small saucepan with 3 tablespoonfuls sugar over the fire, stir until the sugar is melted and has assumed a rich brown color, then add 1/2 pint milk; cook and stir till the sugar is dissolved, mix the yolks with 3 tablespoonfuls sugar, the vanilla, and 2 tablespoonfuls cold milk; add a little of the hot caramel milk to the yolks, then add the yolks to the caramel milk, stir over the fire till nearly boiling; instantly remove, add the gelatin, stir until dissolved, then strain into a bowl, and set aside to cool. Beat the cream till stiff, when the caramel mixture begins to thicken add it slowly to the cream while beating constantly; in the meantime fit a piece of white paper in the bottom of a charlotte mold, line the sides and bottom with thin slices of sponge cake, pour in the cream, cover the top with sponge cake the same way. Place the charlotte on ice for several hours. When ready to serve turn the charlotte on to a dish and garnish with a wreath of spun sugar or serve plain.
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