Almond Custards

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
for serving
for plain custards
Instructions (9)
  1. Add to a pint and a half of cream a small stick of cinnamon, a blade of mace, a bit of lemon peel, some nutmeg, and sugar to the palate.
  2. Boil the ingredients together ten minutes, and strain it.
  3. Blanch and pound (quite fine) three ounces of jordan and eight single bitter almonds.
  4. Rub the pounded almonds through a hair sieve.
  5. Add the fine pulp to the strained cream.
  6. Add likewise a little syrup of roses, and the yolks of six eggs beat up.
  7. Put the mixture into small cups; or it may be baked in a dish with a rim of puff paste round it.
Plain Custards
  1. Make plain custards in the same manner as almond custards.
  2. Instead of almonds, add a little orange flower water.
Original Text
Almond Custards. Add to a pint and a half of cream a small stick of cinnamon, a blade of mace, a bit of lemon peel, some nutmeg, and sugar to the palate. Boil the ingredients together ten minutes, and strain it; then blanch and pound (quite fine) three ounces of jordan and eight single bitter almonds; after which rub through a hair sieve, add the fine pulp to the cream, likewise a little syrup of roses, and the yolks of six eggs beat up, and put the mixture into small cups; or it may be baked in a dish with a rim of puff paste round it. N. B. Plain custards may be made in the same manner, but instead of almonds add a little orange flower water.
Notes
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