Cream—“ Burnt Cream.” No. 3

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 (5)
Instructions (9)
  1. First let the cream boil up.
  2. Have the yolks in a basin with a teaspoonful of sugar and a teaspoonful of orange-flower water, and as you add the cream, beat all well in.
  3. Next return it to the pan, and let all boil up at the side of the fire quickly for a minute or so only.
  4. Stir all the time lest it should curdle.
  5. Strain it into the dish in which it goes to table.
  6. Let it get quite cold and set.
  7. Then powder thickly over with sugar, and salamander the top so as to make a crust of icing, brown, but not burnt.
  8. This sugar top should look like clear brown glass.
  9. Serve cold.
Original Text
Cream—“ Burnt Cream.” No. 3. (I. Emslie. 1893.) This will take the yolks of 4 eggs to a pint of cream. First let the cream boil up. Have the yolks in a basin with a teaspoonful of sugar and a teaspoonful of orange-flower water, and as you add the cream, beat all well in. Next return it to the pan, and let all boil up at the side of the fire quickly for a minute or so only. Stir all the time lest it should curdle. Strain it into the dish in which it goes to table. Let it get quite cold and set. Then powder thickly over with sugar, and salamander the top so as to make a crust of icing, brown, but not burnt. This sugar top should look like clear brown glass. Serve cold.
Notes
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