Coffee Creme
From Plasmon cookery book, 1904
For a bain-marie, use a shallow pan filled with boiling water up to three-quarters the height of the cups.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 17. The excerpt below is the record exactly as published.
COFFEE CREME. — Ingredients : f pint milk ; i oz. Plasmon ; 2 oz. ground Moca ; yolks of 5 eggs ; 2 oz. sugar. Method. — Boil the milk with the Plasmon, stirring all the time, then pour into it the Moca coffee. Cover up and put in a warm place where it will draw, not boil, leave it there for about 10 minutes, then strain and add the yolk of eggs, beaten light beforehand, and the sugar. Beat the whole vigorously, fill into cups and finish in a bain-marie. Note. — For a bain-marie use a shallow pan. Fill with boiling water up to three-quarters the height of the cups you are going to use. Cover the pan with a second one, and leave it where the water keeps boiling moderately. When the surface of the mixture begins to thicken, which will be in about 10 minutes, remove the pan from the fire and take the cups out of the water, for if the water is allowed to boil too rapidly or too long the custards will be spoilt. 70. CHOCOLATE CREME. — Ingredients : 2k oz. Plas- mon chocolate ; 1 pint milk ; 4 eggs ; 2 oz. sugar. Method. — Dissolve the chocolate in the hot milk, and proceed exactly as in the foregoing recipe. Both the above are delicious cold sweets. 71. PLASMON ICE CREAM. — Ingredients : 1 table- spoonful Plasmon powder ; 1 pint milk
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