{"id":4404,"slug":"caramel-custard","title":"Caramel custard","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of sugar","four eggs","one-quarter of a pound of sugar","vanilla","one pint of milk"],"ingredients_norm":["sugar","egg","vanilla","milk"],"steps":["Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold.","Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk, and strain.","Pour over the burned sugar, and fill the mould.","Put in bain-marie and cook until firm.","When cool, reverse the custard on a dish, and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w10:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"63b0a9cb5a6e717bd50ece9deafa2b94aa17bb7382810f711842016563a31787","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/caramel-custard"}