Boiled Custards

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (9)

a quart of new milk ↝ Milk, NFS [Milk, reduced fat]
the peel of a lemon cut very thin ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a bay or laurel-leaf ↝ Spices, bay leaf [Spices and Herbs]
a small stick of cinnamon
the yelks of eight eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of four eggs ↝ Egg, white only, raw [Eggs and omelets]
a little brandy, or white wine ↝ Brandy [Liquor and cocktails]
a little brandy, or white wine ↝ Wine, white [Wine]

Instructions (14)

Put a quart of new milk into a stew-pan, with the peel of a lemon cut very thin, a little grated nutmeg, a bay or laurel-leaf, and a small stick of cinnamon.
Set it over a quick fire, but be careful it does not boil over.
When it boils, set it beside the fire, and simmer ten minutes.
Break the yelks of eight, and the whites of four eggs into a basin; beat them well.
Then pour in the milk a little at a time, stirring it as quick as possible to prevent the eggs curdling.
Set it on the fire again, and stir it well with a wooden spoon.
Let it have just one boil.
Pass it through a tamis, or fine sieve.
When cold, add a little brandy, or white wine, as may be most agreeable to the eater’s palate.
Serve up in glasses, or cups.

Custards for baking

Prepare as above, passed through a fine sieve.
Put them into cups.
Grate a little nutmeg over each.
Bake them about 15 or 20 minutes.

Original Text · last edited 5 days ago

Boiled Custards.

Put a quart of new milk into a stew-pan, with the peel of a lemon cut very thin, a little grated nutmeg, a bay or laurel-leaf, and a small stick of cinnamon; set it over a quick fire, but be careful it does not boil over: when it boils, set it beside the fire, and simmer ten minutes; break the yelks of eight, and the whites of four eggs into a basin; beat them well; then pour in the milk a little at a time, stirring it as quick as possible to prevent the eggs curdling; set it on the fire again, and stir it well with a wooden spoon; let it have just one boil; pass it through a tamis, or fine sieve: when cold, add a little brandy, or white wine, as may be most agreeable to the eater’s palate. Serve up in glasses, or cups.

Custards for baking are prepared as above, passed through a fine sieve; put them into cups; grate a little nutmeg over each: bake them about 15 or 20 minutes.

TO DRESS SPRING FRUIT.

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066