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Burnt Cream Sauce
Sauces and Spicery

Cream with caramel (Walsh 1859). Compare with Cambridge Cream

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Burnt Cream Sauce.
967. Put two ounces of sifted sugar on the fire, in a small saucepan, stir it, and when quite brown pour slowly in a gill of thin cream, stirring it all the time. To be used as a sauce to custard, or batter pudding.

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