Cream Tartlets

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Put the cream and milk into a sauce-pan.
  2. When they boil, add the sugar, the very finely-pared lemon peel and a little salt.
  3. Stir for a few moments.
  4. Pour the cream over the well beaten yolks.
  5. Set back on the fire.
  6. When thick, strain into a basin.
  7. Set aside in a cool place till wanted.
  8. Line some small tins with puff paste.
  9. Fill with uncooked rice.
  10. Bake.
  11. Take out the rice and fill with custard.
  12. Sprinkle with lemon sugar.
Original Text
Cream Tartlets 1 pint cream ¹⁄₂ pint milk 2 ozs. powdered sugar Peel of one lemon 8 yolks Put the cream and milk into a sauce-pan. When they boil, add the sugar, the very finely-pared[Pg 131] lemon peel and a little salt. Stir for a few moments. Pour the cream over the well beaten yolks. Set back on the fire. When thick, strain into a basin. Set aside in a cool place till wanted. Line some small tins with puff paste. Fill with uncooked rice. Bake. Take out the rice and fill with custard. Sprinkle with lemon sugar (see p. 164).
Notes
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