Almond Custard

Ingredients

• two large peaches
• a pint of milk
• separate two eggs
• half a cupful of sugar
• half a cupful of stale, fine breadcrumbs
• ten drops of bitter almond
• twenty-four almonds, blanched and chopped fine
• two tablespoonfuls of powdered sugar

Method

1. 1

   Pare and slice two large peaches, put them in the bottom of a serving-dish.

2. 2

   Put a pint of milk in a double boiler; separate two eggs, beat the yolks with half a cupful of sugar, add a little hot milk, turn in the boiler, cook for a moment, take from the fire, and stir in half a cupful of stale, fine breadcrumbs, ten drops of bitter almond, and twenty-four almonds, blanched and chopped fine.

3. 3

   Cool and pour over the peaches in the serving-dish.

4. 4

   Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of powdered sugar, and beat again.

5. 5

   Drop by teaspoonfuls in a saucepan of hot water; cook for an instant; lift with a skimmer, drain, and slide them at once on top of the pudding.

6. 6

   Dust with a tablespoonful of fine breadcrumbs and stand aside to cool.

7. 7

   Serve cold.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 21. The excerpt below is the record exactly as published.

ALMOND CUSTARD Pare and slice two large peaches, put them in the bottom of a serving-dish. Put a pint of milk in a double boiler; separate two eggs, beat the yolks with half a cupful of sugar, add a little hot milk, turn in the boiler, cook for a moment, take from the fire, and stir in half a cupful of stale, fine breadcrumbs, ten drops of bitter almond, and twenty-four almonds, blanched and chopped fine. Cool and pour over the peaches in the serving- dish. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.