RICH BOILED 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 (5)
Instructions (6)
  1. Take a small cupful from a quart of fresh cream.
  2. Simmer the remainder of the cream for a few minutes with four ounces of sugar and the rind of a lemon, or give it any other flavour that may be preferred.
  3. Beat and strain the yolks of eight eggs.
  4. Mix the beaten and strained egg yolks with the reserved cupful of cream.
  5. Stir the boiling cream mixture into the egg yolk and cream mixture.
  6. Thicken the custard.
Original Text
RICH BOILED CUSTARD. Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon, or give it any other flavour that may be preferred. Beat and strain the yolks of eight eggs, mix them with the cupful of cream, and stir the rest boiling to them: thicken the custard like the preceding one. Cream, 1 quart; sugar, 4 oz.; yolks of eggs, 8.
Notes
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