Cream—“Crême Renversée.” (Mrs. Farrer.)

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 (6)
Instructions (7)
  1. Put 3 tablespoonfuls of powdered sugar in a sugar pan, and let it simmer over a gentle fire till it candies, taking care that the sugar does not become too highly coloured.
  2. When it is sufficiently done cover the sides and bottom of a charlotte mould well with it, and let it grow cold.
  3. Take a pint of fresh cream. Put it in a stewpan with 6 ozs. of white sugar and a stick of vanilla.
  4. Let it boil 10 minutes to flavour the cream thoroughly.
  5. Take the yolks of 4 eggs and the whites of 2. Beat them well, and mix the flavoured cream with the eggs.
  6. Pass the whole through a tammy, and fill the charlotte mould.
  7. Steam it, and do not turn it out till quite cold.
Original Text
Cream—“Crême Renversée.” (Mrs. Farrer.) Put 3 tablespoonfuls of powdered sugar in a sugar pan, and let it simmer over a gentle fire till it candies, taking care that the sugar does not become too highly coloured. When it is sufficiently done cover the sides and bottom of a charlotte mould well with it, and let it grow cold. Take a pint of fresh cream. Put it in a stewpan with 6 ozs. of white sugar and a stick of vanilla. Let it boil 10 minutes to flavour the cream thoroughly. Take the yolks of 4 eggs and the whites of 2. Beat them well, and mix the flavoured cream with the eggs. Pass the whole through a tammy, and fill the charlotte mould. Steam it, and do not turn it out till quite cold. (See Portuguese Cream for best way to line mould with the sugar.)
Notes
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