Apricot Custard

Ingredients

• the yolks of four eggs
• a pint of milk
• two tablespoonfuls of castor sugar
• the whites of two eggs
• a pinch of salt
• a thick layer of apricot or strawberry jam
• a thin layer of fine bread crumbs
• a drop or two of vanilla
• some sugar

Method

1. 1

   Beat the yolks of four eggs to a cream, add a pint of milk and two tablespoonfuls of castor sugar.

2. 2

   Whip the whites of two eggs to a stiff froth, adding a pinch of salt.

3. 3

   Place a thick layer of apricot or strawberry jam at the bottom of a neat-looking pie dish and spread over it a thin layer of fine bread crumbs.

4. 4

   Lightly mix the yolks and whites together, and pour the mixture into the pie dish and bake until the custard is set.

5. 5

   Whip the whites of two eggs to a stiff froth, adding a drop or two of vanilla and some sugar; place on the top of the custard in the pie dish and bake until of a fine brown colour.

6. 6

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 24. The excerpt below is the record exactly as published.

the yolks of four eggs to a cream, add a pint of milk and two tablespoonfuls of castor sugar. Whip the whites of two eggs to a stiff froth, adding a pinch of salt. Place a thick layer of apricot or strawberry jam at the bottom of a neat-looking pie dish and spread over it a thin layer of fine &ead 5 SAVOURIES AND SWEETS. CTumbs. Lightly mix the yolks and whites together, and pour the mixture into the pie dish and hake until the custard is set. Whip the whites of two eggs to» a stiff froth, adding a drop or two of vanilla an ' some sugar

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