Caramel Flummery

Editor’s note: This collection of recipes was compiled from one of the largest private collections of cookbooks from the 17th to 19th centuries, and the language was carefully adapted to modern usage.

Brown the sugar to caramel and extinguish with boiling hot water. Bring the milk (1) to a boil with the vanilla sugar, pour in the sugar solution, stir in the cornstarch mixed with milk (2), bring to a boil and cool the mixture, whisking continuously, until lukewarm. Now stir in the beaten egg whites and cool.

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