Total Time
25mins
Prep 15 mins
Cook 10 mins

I found this while perusing "The Modern Family Cook Book" published in 1945. I just love old cookbooks. I haven't made this yet but wanted to add it before I lost it. I'll try it over the holidays. (You can buy pastuerized raw eggs these days. They're a little more expensive but it saves worry over bacteria)

Ingredients Nutrition

Directions

  1. Place the 6 tablespoons sugar in a skillet and heat, stirring frequently, until an amber liquid is formed.
  2. Slowly add the boiling water and stir until caramel is dissolved; remove from heat and chill.
  3. Just before serving, beat egg yolks until very thick and lemon-yellow.
  4. Beat egg whites separately, gradually adding the 2 tablespoons of sugar, until very stiff and smooth.
  5. Combine chilled caramel syrup with the milk and evaporated milk.
  6. Fold egg whites into yolks, and quickly stir in the milk mixture and salt.
  7. Serve at once.

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