Boiled Custard (No. 53)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For boiling
For mixing
For serving
Instructions (7)
  1. Boil in a pint of milk, five minutes, lemon-peel, corianders, and cinnamon, a small quantity of each, half a dozen of bitter almonds, blanched and pounded, and four ounces of loaf sugar.
  2. Mix it with a pint of cream, the yelks of ten eggs, and the whites of six, well beaten.
  3. Pass it through a hair-sieve.
  4. Stir it with a whisk over a slow fire till it begins to thicken.
  5. Remove it from the fire, and continue to stir it till nearly cold.
  6. Add two table-spoonfuls of brandy.
  7. Fill the cups or glasses, and grate nutmeg over.
Original Text
Boiled Custard.—(No. 53.) Boil in a pint of milk, five minutes, lemon-peel, corianders, and cinnamon, a small quantity of each, half a dozen of bitter almonds, blanched and pounded, and four ounces of loaf sugar: mix it with a pint of cream, the yelks of ten eggs, and the whites of six, well beaten; pass it through a hair-sieve, stir it with a whisk over a slow fire till it begins to thicken, remove it from the fire, and continue to stir it till nearly cold; add two table-spoonfuls of brandy, fill the cups or glasses, and grate nutmeg over.
Notes
—