Boiled 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

Method

1. 1

   Put the bay leaves with the cinnamon, cream, and milk into a clean saucepan on a slow fire, till they boil.

2. 2

   While this is doing 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.

3. 3

   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.

4. 4

   As soon as it is cold you can put it into the glasses or cups; grate a little nutmeg on the top of each.

Nutrition per serving

Estimated from matched ingredients across 6 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.

Boiled 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

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