*Caramel Mousse
9 yolks of eggs
³⁄₄ lb. powdered sugar
1¹⁄₂ pints milk
1 pint whipped cream
Make a custard (see [p. 15]) of the yolks, milk and quarter a pound of sugar. Strain it and set to cool.
Stir half a pound sugar over the fire in an iron saucepan until a rich brown. Add a little water and boil for three minutes. Beat the custard over ice for ten minutes. Add the syrup slowly and the whipped cream. Beat well together. Fill a mould with it. Cover with a sheet of paper and a lid. Pack in ice and salt. Leave for an hour.