Burnt Cream

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
sugar ↝ Sugar, NFS [Sugars and honey]
a little lemon peel shred fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of six eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of four eggs ↝ Egg, white only, raw [Eggs and omelets]
a spoonful of orange-flower water
one of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Boil a pint of cream with sugar and a little lemon peel shred fine.
Beat the yolks of six eggs and the whites of four eggs separately.
When your cream is cooled, put in your eggs, with a spoonful of orange-flower water, and one of fine flour.
Set it over the fire, keep stirring it till it is thick.
Put it into a dish.
When it is cold, sift a quarter of a pound of sugar all over.
Hold a hot salamander over it till it is very brown, and looks like a glass plate put over your cream.

Original Text

To make BURNT CREAM.
BOIL a pint of cream with sugar and a lit-
tle lemon peel shred fine, then beat the yolks of
six and the whites of four eggs separately, when
your cream is cooled, put in your eggs, with a
spoonful of orange-flower water, and one of fine
flour; set it over the fire, keep stirring it till it
is thick, put it into a dish; when it is cold, sift
a quarter of a pound of sugar all over, hold a
hot salamander over it till it is very brown, and
looks like a glass plate put over your cream.

Notes

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