A Finer Baked Custard

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Boil together gently, for five minutes, a pint and a half of new milk, a few grains of salt, the very thin rind of a lemon, and six ounces of loaf sugar.
  2. Stir these boiling, but very gradually, to the well-beaten yolks of ten fresh eggs, and the whites of four.
  3. Strain the mixture.
  4. Add to it half a pint of good cream.
  5. Let it cool.
  6. Flavour it with a few spoonsful of brandy, or a little ratifia.
  7. Finish and bake it by the directions given for the common custard above.
  8. Or pour it into small well-buttered cups, and bake it very slowly from ten to twelve minutes.
Original Text
A FINER BAKED CUSTARD. Boil together gently, for five minutes, a pint and a half of new milk, a few grains of salt, the very thin rind of a lemon, and six ounces of loaf sugar; stir these boiling, but very gradually, to the well-beaten yolks of ten fresh eggs, and the whites of four; strain the 484mixture, and add to it half a pint of good cream; let it cool, and then flavour it with a few spoonsful of brandy, or a little ratifia; finish and bake it by the directions given for the common custard above; or pour it into small well-buttered cups, and bake it very slowly from ten to twelve minutes.
Notes
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