Boiled Custard

Ingredients

• a quart of thin cream
• yi lb. of sugar
• the yolks of six eggs

Method

1. 1

   Boil a stick of cinnamon and lemon peel in a quart of thin cream with 0.5 lb. of sugar.

2. 2

   When cold, add the yolks of six eggs well beaten and mix.

3. 3

   Set over a slow fire, stirring one way until thick, but do not let it boil.

4. 4

   Let cool, butter a cloth, dredge with flour, tie up the custard, and boil for three quarters of an hour.

5. 5

   When done, turn it upside down on a dish and carefully remove the cloth.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 185. The excerpt below is the record exactly as published.

a quart of thin cream, with yi lb. of sugar ; when cold, add the yolks of six eggs

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