*Caramel Custard
¹⁄₂ cup sugar
1 quart milk
8 yolks
2 whites
1 tea-spoon vanilla
Melt the sugar with a very little water in an iron saucepan. Stir it over a quick fire until it is a rich brown, being very careful that it does not burn. Beat the yolks and whites till light. Scald the milk. Add the sugar to it and pour slowly on the eggs, stirring continually. Add vanilla and a little salt. Strain into dish. Set the dish containing custard inside another vessel in which there is hot water and bake in a very slow oven for an hour. This custard is best the day after it is made. It should be set but creamy, and not as stiff as the ordinary plain, baked custard.