Recipes > Desserts > Creams > Caramel Cream

Caramel Cream


  • 2 coffee cups of dark brown sugar
  • butter the size of an egg
  • thin sweet cream
  • 1/2 cup of gelatine
  • 1 tablespoonful of vanilla


Boil dark brown sugar, butter and two thirds of a cup of thin sweet cream. Twelve minutes after it commences to boil dissolve gelatine in a little cold water, add this to the boiling mixture and nearly a pint of sweet cream all but the two thirds of a cup used in the beginning. Strain and flavor with vanilla; pour into a pudding mould and let it stand over night on the ice. Serve with whipped cream.


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Attributed to Mrs. Benson Bennett.


My Pet Recipes, Tried and True (1900).

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