Cheese Custard. (Kennet and Auchentorlie.)

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)
Instructions (10)
  1. Beat the yolks of 4 eggs well together.
  2. Boil 2 ozs. of butter in 1 pt. of milk.
  3. Let the milk and butter mixture partly cool.
  4. Add the beaten eggs to the cooled mixture.
  5. Stir in the grated Parmesan cheese, cayenne, and cream.
  6. Butter a band of paper and place it around the inside of the pie-dish to prevent scorching and running over.
  7. Pour the mixture into the prepared pie-dish.
  8. Bake from 20 minutes to 1/2 hour in a quick oven.
  9. Send up to table in its dish.
  10. If liked, grate a little cheese over the top and brown with a salamander when it is leaving the kitchen to show that it is savoury.
Original Text
Cheese Custard. (Kennet and Auchentorlie.) Beat the yolks of 4 eggs well together. Boil 2 ozs. of butter in 1 pt. of milk. Let it partly cool, then add the eggs, also a tablespoonful of grated Parmesan cheese, a grain of cayenne and ½ teacupful of cream. Butter a band of paper and put it round the pie-dish used to prevent scorching and running over. Bake from 20 minutes to ½ hour in a quick oven. Send up to table in its dish. To show that it is “savoury” you can grate a little cheese over the top and brown with a salamander when it is leaving the kitchen, if liked.
Notes
—