Scald milk; mix eggs, one fourth cup of sugar, and salt, add milk; strain into mold on to cold caramel; add seasoning and bake the same as [Baked Vanilla Custard]. Unmold and serve with [Caramel Sauce].
Baked Caramel Custard No. 2
- 3 cups milk
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla
4 eggs
Scald milk; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and bake like [Baked Vanilla Custard]. Unmold and serve with [Caramel Sauce].
This rule may be made with three eggs, but will be less rich and will break when unmolded.
Floating Island
Follow rule for [Soft Custard]; flavor with lemon juice, and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff.
The meringue may be first poached in water in spoonfuls, then dropped on top of custard; or may be placed there without being poached, and teaspoons of Currant Jelly placed on top of each island.
Strawberry Floating Island
Make the same as [Floating Island] and add to the meringue the sweetened juice of two cups of strawberries.