Coffee Custard Pudding a la Turque

Ingredients

• four ounces of coffee berries
• half an ounce of butter
• three-quarters of a pint of milk
• four eggs
• an ounce of sugar
• three tablespoonfuls of apricot jam
• a gill of water
• a tablespoonful of rum

Method

1. 1

   Roast coffee berries with butter, boil milk, soak coffee in it for an hour, strain, and turn into custard with eggs and sugar.

2. 2

   Butter a mould, line with crushed ratafias, pour in custard, and steam until firm.

3. 3

   Glaze with diluted apricot jam and fill with preserved cherries if desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 339. The excerpt below is the record exactly as published.

offee Custard Pudding1 a la Turque, — For a pint roast four ounces of coffee berries in the Demon Roaster (see page 339), moistening them with half an ounce of butter. Boil three-quarters of a pint of milk, take it off the fire, empty .the coffee berries into it, and let them soak, covered up, in a warm place for an hour. Strain, and turn, the milk to a custard with four eggs, sweetening with an ounce of sugar. Strain this when made. Choose a pint border mould, butter it well, line it with crushed ratafias, pour in the custard and steam gently (as in last recipe) till firm. Let it get cold in the mould, and turn it out. If liked, choose a mould with a hollow rim, glaze the custard with diluted apricot jam, fill the hollow rim with preserved cherries, and hand this sauce : Put three tablespoonfuls of apricot jam in a gill of water, with a table- spoonful of rum

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