Brandy Custards

Ingredients

• 1 pint of milk boiled
• 2 large teaspoonfuls of cornflour
• f of a teacup of cold milk
• 5 eggs
• 2 wineglasses of brandy
• 1 lb. of almonds

Method

1. 1

   Put a pint of milk on to boil.

2. 2

   Mix two heaped-up teaspoonfuls of cornflour with three-quarters of a teacup of cold milk, and gradually pour the boiled milk, when nearly cold, to it; add the beaten yolks of four eggs, and sugar to taste at the same time.

3. 3

   Place it all together on the fire until it thickens, and then add two wineglasses of brandy and some chopped almonds.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 32. The excerpt below is the record exactly as published.

Brandy Custards. I , For Six or Eight Persons. — 1 pint of milk boiled ; 2 llrrge teaspoonfuls of cornflour ; f of a teacup of cold milk ; Be eggs ; 2 wineglasses of brandy ; \ lb. of almonds

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