Almond Custard

Ingredients

• 1 pt. of new milk
• 1 cup of pulverized sugar
• 4% |b. of almonds blanched and pounded
• 2 teaspoonfuls rose water
• the yolks of 4 eggs

Method

1. 1

   Stir this over a slow fire until it is of the consistency of cream, then remove it quickly and put into a dish.

2. 2

   Beat the whites with a little sugar added to the froth, and lay on top.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 125. The excerpt below is the record exactly as published.

Almond Custard—Ingredients—4 bay leaves, 1 pt. of cream, a stick of cinnamon, 1 pt. of milk, 1 doz. bitter and 2 duz. sweet almonds, 4 whole eggs, 8 yolks of eggs, white sugar to taste. Put the bay leaves with the cinnamon, cream, and milk into a clean saucepan on a slow fire, till they boil. While this is dojng grate the sweet and bitter almonds into a basin, break in the whole eggs and the yolks one by one into a teacup, and as you find them good, put them into a basin; mix in sufficient loaf sugar in powder to sweeten it to your palate, whisk all well together, and when the milk boils take it off the fire for a minute or two before you put it in; mix it well with the whisk, and strain it through a hair-sieve into the saucepan that the cream was boiled in. Put it again on the fire, which must be slow, and stir it well till it begins to thicken, (it must not boil, or you will spoil it); remove it from the fire, and keep stirring it well till it is cool, otherwise it may curdle. As soon as it is cold you can. put it into the glasses or cups; grate a little nutmeg on the top of each. 777. Almond Custard—Ingredients—1 pt. of new milk, 1 cup of pulverized sugar, 4% |b. of almonds blanched and pounded, 2 tea- spoonfuls rose water, the yolks of 4 eggs

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