Thursday, August 6, 2009

Prize-Winning Baked Caramel Custard Recipe -- 19th Vintage Recipe Thursday

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?


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I'm trying out McKlinky. In the next few weeks, please let me know whether you like it and how it's working for you, or if you prefer the way I was doing it manually. Thanks.

Happy Thursday to all!
Don't forget to visit each other and comment on each other's blogs.

This week, I'm offering you a prize-winning recipe from the Searchlight Recipe Book. Our son wanted to learn how to make caramel, so this is the recipe we picked. I hope you'll enjoy it as much as we enjoy baking and cooking together.

Prize-Winning Baked Caramel Custard
2 cups sugar
4 cups milk, scalded
8 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 teaspoon salt

Caramelize 1 cup sugar in a heavy baking pan. Turn and tilt pan until inside is well coated with caramel syrup. Let cool. Beat eggs until yolks and whites are blended. Add sugar, salt, and extracts. Add milk gradually, stirring constantly. Pour into caramel-lined pan. Set in pan of warm water. Bake in moderate oven (375 F.) until an inserted knife comes out clean. Chill thoroughly. 6 servings. Prize-winning recipe from Sadie Dow, Greeley, Iowa.


  1. found this Zucchini and Tomato bake, just in time for the August onslaught! :-)

  2. Gudrun: Saw your recipe. Sounds so delicious. Love zucchinis. Thanks!


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