Cream a la Versailles

Ingredients

• 1 teacupful of sugar
• 2 tablespoonfuls of water
• 1 qt. of milk
• seven eggs
• 1/2 teaspoonful of salt
• 1/2 teaspoonful of vanilla extract

Method

1. 1

   Caramelize sugar, add water, then milk.

2. 2

   Mix in beaten eggs, pour into a buttered mould, and bake in a water bath for about 40 minutes.

3. 3

   Cool and serve with caramel sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 556. The excerpt below is the record exactly as published.

lqt. of milk in a saucepan over the fire until boiling, then move it to the side, and stir in the beaten eggs. Strain the mixture through a fine hair sieve, fill small cups with it ; stand them in the bain-marie, and keep simmering gently at the side of the fire for ten minutes. At the end of that time put the pan and cups into a moderate oven, and bake for a quarter-of-an-hour. When the Cream is firm, take the cups out of the pan, leave until cooled, and stand them on ice until ready to serve. Cream Toasts. — (1) Cut some slices of bread ^in. thick, and trim off the crust. Have ready on the range a bowl half full of boiling water, with loz. of butter in it ; toast the slices of bread a pale brown, and as each slice is done, dip it in the boiling water and butter for a second, sprinkle with a little salt, and lay it in a deep, hot dish (the one in which it is to be served). Put lqt. of milk into a saucepan over the fire, thicken with loz. of cornflour (or less, if Cream Fig. 569. Cream Toasts. is mixed with the milk), stir in 2oz. of butter, let it simmer till all the toast is ready, and stir into it the whites of three eggs (which should have been beaten to a stiff froth before the bread was cut). Let this just come to a boil, and pour it over the toast, lifting the slices one by one to let the mixture run in between them (see Pig. 569). Cover the For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 471 Cream — continued. dish closely, and put it in the oven for two or three minutes before serving. (2) Cut up half-a-dozen stale Trench rolls into slices, and into slips lin. by 2jin. long, put them on a dish, pour over 1 breakfast-cupful of Cream and 1 teacupful of milk, and dust over the top some cinnamon sugar. Let the bread soak well in the Cream, then dip in egg, pop them into a frying- pan with boiling oil or butter, and fry for ten minutes, or until they are a light brown colour. Serve on a folded napkin after allowing them to drain. Cream Toffy. — Put 4j-lb. of sugar into a saucepan with lqt. of rich Cream or milk, boil to the ball degree (see Sugar- boiling), add lOoz. of butter, and stir well until the latter is dissolved and thoroughly incorporated. Boil to the crack degree, turn it out on to a buttered marble slab, and when sufficiently cool turn in the edges, cut it up into the required shapes, let them get cold, and they are ready for use. Cream Trifle. — (1) Sweeten lqt. of Cream with powdered white sugar, and add to it the grated peel of a lemon. Put 1 gill of white wine into a bowl, pour over the sweetened Cream, and whisk to a froth, which as it is formed lay to drain on a sieve turned upside down ; return the Cream that drains from it to the bowl, and whisk it to froth. Take a deep glass dish, and at the bottom of it put a layer of the frothed Cream ; cut some Naples biscuits as thin as possible, arrange a layer of them lightly over the froth, and put some red currant jelly over ; then begin again with the froth, put over it biscuits sliced as before, red currant jelly next, and finish with a layer of froth. Pour what may remain of the Cream gently into the dish, and garnish with some candied orange- and citron-peel cut into thin shreds. (2) Beat the yolks of three eggs and the white of one, and stir in gradually 1J- pints of milk. Mix 4 table-spoonfuls of best wheat-flour with 2 table-spoonfuls of caster sugar and the grated peel of one lemon ; stir the beaten eggs and milk in with this, pour all into a saucepan, and stir over a slow fire. Put idb. of small ratafias at the bottom of a shallow dish, and when the Cream is sufficiently boiled pour it through a fine hair sieve upon the cakes. When cold, dust some finely- powdered cinnamon over the top, and serve. Cream a la Versailles. — Put 1 teacupful of sugar into a saucepan on the fire, and stir gently until it is of a light brown. Pour in 2 table-spoonfuls of water, stir for a minute, and mix in lqt. of milk. Add ^ teaspoonful of salt, beaten up with seven eggs, and ^ teaspoonful of vanilla extract

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