Chapter XX · Entremets (Sweets) · No. 2640
Built upon: No. 916Another Method of Preparing Aspics de Filets de SolesNo. 2344The Cooking of Sugar
2640—Crème au Caramel
No. 916, Another Method of Preparing Aspics de Filets de Soles the bottom and sides of a mould with sugar cooked to the golden-No. 2344, The Cooking of Sugar stage, and fill it up with a vanilla-flavoured, moulded-custard preparation. Poach and turn it out as directed.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2640, p. 764. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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