Cream—“Leche Crema”

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 (8)
  1. Beat up 3 eggs, leaving out 2 of the whites.
  2. Add to the beaten eggs gradually 1 1/2 pts. of milk.
  3. Mix very carefully 2 1/2 table-spoonfuls of fine wheat flour and 2 ozs. of finely-powdered white sugar with grated lemon peel to give a flavour.
  4. Boil these ingredients over a slow fire, stirring constantly to prevent burning, until the flour is quite dissolved.
  5. Prepare a shallow glass dish with a layer of ratafia cakes at the bottom.
  6. When the mixture is sufficiently boiled, pour it through a sieve upon the cakes.
  7. This delicious dish is always served up to the table cold.
  8. It should be a little thicker than a good custard.
Original Text
Cream—“Leche Crema” (pronounced laych’y crayma—Spanish, literally “milk cream.”). Beat up 3 eggs, leaving out 2 of the whites, and add to them gradually 1½ pts. of milk; then mix very carefully 2½ table-spoonfuls of fine wheat flour, and 2 ozs. of finely-powdered white sugar, with grated lemon peel to give a flavour. Boil these ingredients over a slow fire, stirring constantly to prevent burning, until the flour is quite dissolved. Prepare a shallow glass dish, with a layer of ratafia cakes at the bottom, and when the mixture is sufficiently boiled, pour it through a sieve upon the cakes. This delicious dish is always served up to the table cold. It should be a little thicker than a good custard.
Notes
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