Caramel Mousse

Not a custard, not a pudding but a frozen mousse-caramel style…wonder what might happen if you substitute that boiling water with coffee…

Be forewarned: you might need one of those mechanical refrigerators to make it…or surround your freezing can with ice.

1/2 cup sugar, caramelized
1/2 cup boiling water
3 egg yolks
2 tablespoons evaporated milk
2 tablespoons cold water
1 tablespoon butter
1/16 teaspoon salt
3/4 cup whipping cream or evaporated milk, whipped
1/2 teaspoon vanilla

Caramelize the sugar to a rich amber color, and stir in the boiling water carefully all at once. Increase the heat and continue stirring until the caramel is all melted and the syrup is slightly thickened. Beat yolks until thick and lemon-colored; add the 2 tablespoons evaporated milk and the cold water. Pour the slightly cooled syrup over the egg yolk mixture, stirring constantly. Then return the mixture to the skillet and cook for 2 minutes,  over low direct heat, stirring constantly until the custard is smooth and slightly thickened. Add the butter and salt, and cool. Have the whipping cream or 3/4 cup evaporated milk thoroughly chilled; then whip until stiff. Fold the cooled custard mixture and vanilla gently but thoroughly into the whipped cream or milk. Turn into freezing pans and place in the freezing compartment of a mechanical refrigerator, turning control to coldest point. Or if freezing with ice, place the mixture in the freezer can, close tightly and surround with a mixture of 1 part salt to 4 parts cracked ice; let stand without turning until frozen hard, or for 2 to 3 hours. Do not remove from freezer until ready to serve. 5 servings. The Modern Family Cookbook

%d bloggers like this: