Recipe For Caramel Parfait
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 755 of 825.
1 pint of double cream. The yolks of three eggs. 1/2 cup of granulated sugar caramelized. 1 teaspoonful of vanilla if desired 1/2 cup of hot brown almonds, if desired. 1/3 cup of granulated sugar. 1/3 cup of boiling water.
Cook the sugar to caramel and dissolve in the boiling water; add the one third cup of sugar and cook until the syrup threads; pour in a fine stream on to the yolks of the eggs, return to the fire over hot water and cook until the mixture coats the spoon, then beat until cold; fold in the cream, beaten solid, and finish as usual.