Why must the sauce not boil after the egg yolks are added?

Because the egg yolks would then separate and the sauce would become grainy. Stir over the heat only until the sauce thickens, and then take it off.

How is the sugar browned correctly?

Put the 125 g sugar in an iron pot over the heat. You need not stir until the sugar begins to brown — take it off when it is nicely browned, otherwise the caramel becomes bitter. Then pour in 1/2 liter of freshly strained milk and give it a good boil.

How long should the egg yolks be whipped?

According to the recipe the 3 egg yolks are whipped with 60 g sugar for a quarter of an hour, before the browned sugar milk is poured in. The whole sauce takes about 25 minutes.

What is the sauce used for?

It is meant as a dessert sauce for apple cake and apple porridge, and comes from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 478. The recipe serves about 8.

Caramel Sauce for Apple Cake and Apple Porridge

Name: Caramel Sauce for Apple Cake and Apple Porridge
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 125 g sugar (for the caramel); 5 dl whole milk (originally freshly strained milk); 3 pcs egg yolks; 60 g sugar (for the egg yolks)

Caramel sauce from Erken (1914) for apple cake and apple porridge (eplegrøt, a Norwegian stewed-apple dessert): 125 g sugar browned, thinned with 1/2 liter milk, brought to a boil and thickened with 3 egg yolks whipped with 60 g sugar; stirred until it thickens without boiling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 478 (falt i det fri)

Be the first to rate

About the dish

Erken suggests this caramel sauce as a fresh alternative to the usual whipped cream for apple cake and apple porridge. "Freshly strained milk" refers to milk straight from the cow, strained for impurities.

How to make it

1
Brown the sugar
Put 125 g sugar in a heavy-bottomed pot and let it stand over the heat until it is nicely browned. It does not need to be stirred until it begins to brown.
2
Add the milk
Pour the milk into the browned sugar and give it a good boil.
3
Whip the egg yolks
Whip the egg yolks with 60 g sugar to a pale, thick egg foam (originally 1/4 hour by hand, 3–5 minutes with a mixer).
4
Thicken the sauce
Pour the warm caramel milk into the egg mixture while stirring, pour everything back into the pot and stir over the heat until the sauce thickens. It must not boil.

Changes from the original

The amount of milk is interpreted as 1/2 liter (the OCR is unclear). "Freshly strained milk" has been replaced with whole milk, and the iron pot with a heavy-bottomed pot. The whipping of egg yolks and sugar has been shortened to a few minutes with an electric mixer.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 478)~78% of the text changedremovedadded

125 g gr. sukker ~~(til karamellen). 5 dl helmelk (originalt~~ ½ l. nysilet ~~melk).~~ melk 3 ~~stk eggeplommer.~~ eggeblommer 60 ~~g sukker (til eggeplommene). Ha~~ gr. sukker. 125 g gr. sukker haves i ~~en tykkbunnet kjele~~ jerngryte og ~~la det stå~~ staar over ~~varmen~~ varmen, til det er pent ~~brunt. Det trenger~~ brunt, — behøver ikke at røres i, før det ~~begynner å brunes.. Hell~~ begynder at brunes; melken ~~i den brunede sukkeret~~ heldes i, og gi det gives et godt ~~oppkok.. Pisk eggeplommene med~~ opkok. Eggeblommerne og 60 g gr. sukker ~~til lys og tykk eggedosis (originalt~~ vispes ¼ ~~time for hånd, 3–5 minutter med mikser).. Hell~~ time, den ~~varme karamellmelken i eggeblandingen under omrøring, hell~~ brunede sukkermelk heldes i, alt haves tilbake i ~~kjelen og rør~~ gryten, sættes over ~~varmen~~ ilden og røres i, til sausen ~~tykner. Den må ikke koke.~~ jevner sig. Koke skal den ikke.

Note on Modernised

Melkemengden er tolket som ½ liter (OCR er utydelig). «Nysilet melk» er erstattet med helmelk, og jerngryte med tykkbunnet kjele. Piskingen av eggeplommer og sukker er kortet til noen minutter med elektrisk mikser.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the sauce not boil after the egg yolks are added?: Because the egg yolks would then separate and the sauce would become grainy. Stir over the heat only until the sauce thickens, and then take it off.
How is the sugar browned correctly?: Put the 125 g sugar in an iron pot over the heat. You need not stir until the sugar begins to brown — take it off when it is nicely browned, otherwise the caramel becomes bitter. Then pour in 1/2 liter of freshly strained milk and give it a good boil.
How long should the egg yolks be whipped?: According to the recipe the 3 egg yolks are whipped with 60 g sugar for a quarter of an hour, before the browned sugar milk is poured in. The whole sauce takes about 25 minutes.
What is the sauce used for?: It is meant as a dessert sauce for apple cake and apple porridge, and comes from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 478. The recipe serves about 8.

Equipment for this dish

Cooking thermometer →Erken boiled sugar “to the thread” and “to the ball” – a thermometer hits the right temperature.Foodstuff.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!