Recipes > Desserts > Creams > Creme au Bain-Marie au Caramel

Creme au Bain-Marie au Caramel


  • 3/4 cup sugar
  • 1 quart cream or milk
  • 4 whole eggs and the yolks of 8 eggs


Boil the sugar to a caramel (see Boiling Sugar), add a little boiling water, remove from fire and stir for a few minutes; then place a saucepan with the cream or milk, whole eggs and yolks over the fire; add the caramel sugar and stir till nearly boiling; fill the cream into a buttered form, cover it tightly and place the form into a vessel of hot water; let it stand for 1 1/2 hours on the hot stove; the water should be boiling hot, but must not boil; when done take it from the fire, set in cool place; when cold and ready to serve turn the cream onto a round dish and send to table without sauce.


Print recipe/article only


Desserts and Salads (1920).

comments powered by Disqus