Custard FOR LINING ALHAMBRA BOMB

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For infusing the milk
For thickening the custard
For flavoring the custard
Instructions (6)
  1. Put into a stewpan one pint of new milk with one split vanilla pod, the peel of one lemon, two ounces of castor sugar, two bay leaves, and a strip of cinnamon about one inch long.
  2. Bring this to the boil, then let it infuse in the bain-marie for about fifteen minutes.
  3. Mix it on to ten raw yolks of eggs.
  4. Return it to the stewpan and stir it on the fire till the custard thickens.
  5. Tammy it.
  6. When cool flavour it with a wineglass of Kirsch or Noyeau, a teaspoonful of vanilla essence, and half a wineglass of Silver.
Original Text
Custard FOR LINING ALHAMBRA BOMB.—Put into a stewpan one pint of new milk with one split vanilla pod, the peel of one lemon, two ounces of castor sugar, two bay leaves, and a strip of cinnamon about one inch long; bring this to the boil, then let it infuse in the bain-marie for about fifteen minutes, and mix it on to ten raw yolks of eggs; return it to the stewpan and stir it on the fire till the custard thickens, then tammy it, and when cool flavour it with a wineglass of Kirsch or Noyeau, a teaspoonful of vanilla essence, and half a wineglass of Silver
Notes
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