CARAMEL CREAM
A DINNER DISH. Place i cup sugar in a saucepan with the juice of 1 lemon and allow to cook until a dark brown, but it must not be burned. Line a round cake tin with it and allow to become hard. In the meantime, make a boiled custard without sugar with 2 cups milk and 3 eggyolks. Allow to cool a little, then add i dessertspoon gelatine dissolved in cup hot water. Allow to become half set. Place 1 tablespoon butter and 1 heaped tablespoon brown sugar in a saucepan and stir until mixture is very brown. Remove from gas and add i cup water and cook until caramel is dissolved. Allow to cool, then fold into custard, with \ pint whipped cream, the beaten whipped egg-whites, and vanilla to taste, or a little brandy. Turn into caramel mould and allow to stand at least for three hours.
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Wairarapa Times-Age, 26 November 1940, Page 8
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150CARAMEL CREAM Wairarapa Times-Age, 26 November 1940, Page 8
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