Ice—Caramel Custard

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 (10)
Instructions (7)
  1. Stir together 1 pt. of good custard made from 1/4 milk, 1/2 cream, and 4 yolks of egg with 3 or 4 pieces of sugar, over the stove with a whisk till it thickens.
  2. Cook 1/4 lb. of sugar with a teaspoonful of water in a sugar-burner to a gold colour.
  3. Take the custard pan off the heat and put it into cold water, then into the burnt sugar and stir till all is mixed.
  4. Flavour slightly, if liked, with a tablespoonful of orange-flower water or rose water or rum.
  5. Make this in the morning, set aside, freeze in the afternoon in a freezer till wanted.
  6. Blanch and peel 2 doz. sweet almonds, cut them across and parch (but do not burn) in the oven.
  7. Scatter the parched almonds over the ice when dished.
Original Text
Ice—Caramel Custard. 1 pt. of good custard of 1/4 milk, 1/2 cream, and 4 yolks of egg with 3 or 4 pieces of sugar, stirred all together over the stove with a whisk till it thickens. At the same time 1/4 lb. of sugar must be cooking with a teaspoonful of water in a sugar-burner to a gold colour. Take the custard pan off and put the pan into cold water and again in the burnt sugar and stir till all is mixed. Flavour slightly, if liked, with a tablespoonful of orange-flower water or rose water or rum. Make this in the morning, set aside, freeze in the afternoon in a freezer till wanted. 2 doz. sweet almonds must be blanched and peeled and cut across and parched (but not burnt) in the oven, to be scattered over the ice when dished.
Notes
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