Rum Sauce. No. 2. For Baba or Brioche.

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 (8)
custard
whipped cream mixture
Instructions (4)
  1. Make a custard with the yolks of 3 eggs (no whites), teaspoonful of sugar, 2 tablespoonfuls of milk, 1 tablespoonful of cream, 1 teaspoonful of rum, whip all over the fire in a bain-marie pan in hot water until thick.
  2. Then put in a cool place to get quite cold and set.
  3. Whip 1 pt. of cream to a stiff froth, adding gradually a tablespoonful of rum and 1 dessertspoonful of sugar.
  4. add this to the cold custard and put it in the refrigerator for 20 minutes, then serve.
Original Text
Rum Sauce. No. 2. For Baba or Brioche. (Mrs. Gordon.) Make a custard with the yolks of 3 eggs (no whites), tea- spoonful of sugar, 2 tablespoonfuls of milk, 1 tablespoonful of cream, 1 teaspoonful of rum, whip all over the fire in a bain- marie pan in hot water until thick. Then put in a cool place to get quite cold and set. Whip 1 pt. of cream to a stiff froth, adding gradually a table- spoonful of rum and 1 dessertspoonful of sugar, add this to the cold custard and put it in the refrigerator for 20 minutes, then serve. [In this recipe you may omit the first tablespoonful of cream, and use 1 tablespoonful of rum where this says a tea- spoonful.]
Notes
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