Orange Custards

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Boil the rind of half a Seville orange very tender.
  2. Beat the rind in a marble mortar till it is very fine.
  3. Add one spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs.
  4. Beat them all together for ten minutes.
  5. Gradually pour in a pint of boiling cream, while continuing to beat until the mixture is cold.
  6. Pour the mixture into custard cups.
  7. Set the custard cups in an earthen dish filled with hot water.
  8. Let them stand until they are set.
  9. Remove the custards from the water bath.
  10. Garnish the top with preserved orange.
  11. Serve hot or cold.
Original Text
To make ORANGE CUSTARDS. BOIL the rind of half a Seville orange very tender, beat it in a marble mortar till it is very fine, put to it one spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs, beat them all together ten minutes, then pour in by degrees a pint of boiling cream, keep beating them till they are cold, put them in custard cups, and set them in an earthen dish of hot water, let them stand till they are set, then take them out, and stick preserved orange on the top, and serve them up either hot or cold.—It is a pretty cor- ner dish for dinner, or a side dish for supper.
Notes
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