Burnt Cream

Ingredients

• 1 pint of Cream
• the thinly-pared yellow rind of one lemon
• four whole eggs
• the yolks of two
• 1 table-spoonful of flour
• 1 wineglassfnl of ratafia
• 1 wineglassfnl of orange-flower water
• about 4oz. of crushed loaf sugar

Method

1. 1

   Boil Cream with lemon rind and sweeten.

2. 2

   Beat eggs, yolks, flour, and flavourings together.

3. 3

   Strain Cream, cool, and mix with eggs.

4. 4

   Cook until thick but do not boil.

5. 5

   Pour into a dish.

6. 6

   Brown sugar with water, pour over Cream, and serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 535. The excerpt below is the record exactly as published.

Burnt Cream. Put 1 pint of Cream in a saucepan with the thinly-pared yellow rind of one lemon, sweeten to taste with caster sugar, and boil it. Put four whole eggs in a basin with the yolks of two, 1 table-spoonful of flour and i wineglassfnl each ot ratafia and orange-flower water, and beat them well. Strain the Creamthrough a fine hair sieve, leave it until nearly cold, then stir it in with the beaten eggs. Turn the mixture into a saucepan and stir it over the fire until thick, but do not let it boil, then turn it into a dish. Put about 4oz. of crushed loaf sugar

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