Cream-Portuguese Cream. (Cataldi.) “Créme à la Portu-gaise.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

caramel

2 ozs. of sugar, about 12 lumps, to 1 tablespoonful of cold water ↝ Sugar, NFS [Sugars and honey]
1 tablespoonful of cold water ↝ Water, tap [Tap water]
fresh olive oil ↝ Olive oil [Salad dressings and vegetable oils]

custard

6 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
3 whites ↝ Egg, white only, raw [Eggs and omelets]
sweeten it to taste ↝ Sugar, NFS [Sugars and honey]
1 tablespoonful of ground rice
the same quantity of orange-flower water, of rose water, or a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon
the same quantity of orange-flower water, of rose water, or a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon ↝ Water, tap [Tap water]
a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon
a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon ↝ Corn, sweet, yellow and white kernels, fresh, raw [Vegetables and Vegetable Products]
a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon
a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon ↝ Lemon, raw [Citrus fruits]
about 1 pt. to 11/2 pts. of milk warm, not hot ↝ Milk, NFS [Milk, reduced fat]
a teacupful of cream added makes it much softer ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

reference

Portuguese Cream Sauce, see Caramel Sauce, under Sweet Sauces.

Instructions (13)

Grease a mould with fresh olive oil slightly but thoroughly.
Cook some sugar (2 ozs. of sugar, about 12 lumps, to 1 tablespoonful of cold water) in a sugar pan until it is just gold colour, not brown (caramel).
Line the oiled mould with the caramel, "jigging" it (turning it about quickly) so that before it sets it may glaze bottom and sides of mould.
Do this in early morning and put it aside; the sugar should get quite cold in the mould by itself.
Break into a basin 6 yolks of egg and 3 whites, and beat, but do not froth them, or custard will honeycomb.
Sweeten the custard to taste.
Add 1 tablespoonful of ground rice, and the same quantity of orange-flower water, or rose water, or a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon.
Mix the flavoured custard well together.
Add about 1 pt. to 11/2 pts. of milk, warm, not hot.
A teacupful of cream added makes it much softer.
Mix all thoroughly again, and pass through a sieve.
Pour into the sugar-lined mould, and cook it in the bain-marie or else steam it very gently for 1 or 11/2 hours.
When ready, let it stand 5 minutes before turning it out.

Original Text

Cream-Portuguese Cream. (Cataldi.) “Créme à la Portu-gaise.”
Grease a mould with fresh olive oil slightly but thoroughly. Then cook some sugar (2 ozs. of sugar, about 12 lumps, to 1 tablespoonful of cold water)—it must not burn, but cook in a sugar pan; as caramel, i.e., just gold colour, not brown, and line the oileld mould with it so; “jig” it, i.e., turn it about quickly, so that before it sets it may glaze bottom and sides of mould.
Do this in early morning. Put it aside, the sugar should get quite cold in the mould by itself. Now make a custard. Break into a basin 6 yolks of egg and 3 whites, and beat, but do not froth them, or custard will honeycomb; sweeten it to taste. Add 1 tablespoonful of ground rice, and the same quantity of orange-flower water, of rose water, or a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon; mix the flavoured custard well together. Then add about 1 pt. to 1½ pts. of milk warm, not hot; a teacupful of cream added makes it much softer; again mix all thoroughly, and pass througha sieve. Pour into the sugar-lined mould, and cook it in the bain-marie or else steam it very gently for 1 or 1½ hours. For Portuguese Cream Sauce, see Caramel Sauce, under Sweet Sauces.
Portuguese cream is the same as a good caramel, except that in the latter we omit ground rice, and when nearly done have cover only half on, to check the cooking. When ready, let it stand 5 minutes before turning it out.

Notes

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