A Boke of Gode Cookery Presents

Caramel Bisque

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A frozen treat made of caramelized sugar & pistachio nuts, a favorite recipe of the Chateau de Trigance, France

  • 2/3 cup water, divided
  • 1 cup sugar, divided
  • 2 1/2 cups evaporated milk, divided
  • 2 eggs, slightly beaten
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 1/2 cup chopped pistachio nuts
Put 1/3 cup of the water and 2/3 cup of the sugar in a skillet. Cook until sugar dissolves and boil until mixture becomes caramelized. Heat remaining 1/3 cup water, remaining 1/3 cup sugar, and 1 cup of the evaporated milk. Blend in caramelized mixture. Pour in a stream over beaten eggs, stirring constantly. Return to boiler and cook until mixture thickens slightly and coats the spoon. Strain and cool. Stir in remaining 1 1/2 cup evaporated milk, salt, vanilla, and pistachio nuts. Turn into moulds or dessert cups and freeze until firm.

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Caramel Bisque © James L. Matterer

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