Custard with Fruit (Crème aux Fruits)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Custard Base

one pint of milk ↝ Milk, NFS [Milk, reduced fat]
a quarter of a pound of loaf sugar ↝ Sugar, NFS [Sugars and honey]
two bayleaves
a small piece of lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
two tablespoonfuls of Brown and Polson's cornflour
a quarter of a pint of cold milk ↝ Milk, NFS [Milk, reduced fat]
six or eight raw yolks of eggs beaten up ↝ Egg, yolk only, raw [Eggs and omelets]

Garnish

a little coloured sugar
crushed ratafia biscuits ↝ Biscuit, NFS [Biscuits, muffins, quick breads]

Instructions (9)

Boil one pint of milk with a quarter of a pound of loaf sugar, two bayleaves, and a small piece of lemon peel, for about five minutes.
Stir two tablespoonfuls of Brown and Polson's cornflour into a quarter of a pint of cold milk.
Add the cornflour mixture to the boiled milk and let it boil for two or three minutes.
Have ready in a basin six or eight raw yolks of eggs beaten up.
Pour the hot milk mixture upon the beaten egg yolks, stirring well together.
Return all to the saucepan, and stir over the fire till it thickens.
Do not let it boil or it will curdle.
Strain into a dish or glasses and serve cold.
Sprinkle a little coloured sugar on the top or crushed ratafia biscuits.

Original Text

Custard with Fruit.
(Crème aux Fruits.)
Boil one pint of milk with a quarter of a pound of loaf sugar, two bayleaves, and a small piece of lemon peel, for about five minutes; stir two tablespoonfuls of Brown and Polson's cornflour into a quarter of a pint of cold milk, add it to the boiled milk and let it boil for two or three minutes. Have ready in a basin six or eight raw yolks of eggs beaten up, and pour upon them the hot mixture, stirring well together; return all to the saucepan, and stir over the fire till it thickens. Do not let it boil or it will curdle. Strain into a dish or glasses and serve cold. Sprinkle a little coloured sugar on the top or crushed ratafia biscuits. This is nice for serving with fruit tarts or with stewed fruit hot or cold.

Notes

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