{"id":7668,"slug":"caramel-custard-2","title":"CARAMEL CUSTARD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1/2 cup sugar","4 cups scalded milk","eggs (quantity not specified in original)","1/4 teaspoon salt","1 teaspoon vanilla"],"ingredients_norm":["sugar","scalded milk","egg","salt","vanilla"],"steps":["Melt one-half cup of sugar until it is light brown in color, add four cups of scalded milk.","Beat the eggs, add the milk and sugar, one-quarter teaspoon of salt, one teaspoon of vanilla.","Bake in cups as directed for cup custard.","Serve with caramel sauce."],"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/12350","source_ref":"pg:12350:w86:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"69fa67789b85ac3d9b3261bcc53efcc6340de6420290290273cce34ea0189003","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:02:55Z","notice":"Historical recipe, 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-2"}