Cream flavoured with Coffee

Ingredients

• the yolks of four eggs
• 4oz. of caster sugar
• 1 pint of milk
• 2 or 3 table-spoonfuls of pulverised sugar

Method

1. 1

   Whip yolks with sugar and mix in strong coffee.

2. 2

   Heat milk until boiling, then stir in the egg mixture.

3. 3

   Strain into cream cups and place in a stewpan with boiling water.

4. 4

   Boil gently until firm, then cool and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 542. The excerpt below is the record exactly as published.

the yolks of four eggs and the white of one ; take the milk, &c., off the fire, and mix in the beaten eggs, stirring well ; then pass the whole through a fine hair sieve. Pill some small Cream-cups with the mixture (see Fig. 563), and place them in the bain-marie or a stewpan with hot water to three-parts their height. When the Cream Cream — continued. thickens, take the cups out of the pan, dust them over with caster sugar, and when cooled a little, place them on ice until wanted for use. Cream flavoured with Cinnamon. — (l) Put 2oz. of caster sugar into a saucepan with 1 breakfast- cupful of Cream, and add |oz. of cinnamon broken in pieces ; place the pan on the fire and boil for fifteen minutes. In the meantime beat up the whites of two eggs to a stiff froth, and while the Cream, &c., is boiling, pour them in ; boil gently for a minute or two longer, strain it on a dish, sprinkle a little sugar over, and add a little orange-flower water ; salamander it to give a light 'brown colour, and serve. (2) Put fib. of sugar into a stewpan with 1J pints of Cream, the yolks of eight eggs, and a large stick of cinnamon slightly bruised ; place the pan over a good fire, and stir continually until the mixture begins to thicken, then pass it through a strainer into a basin, put on the ice, and freeze it. It is then ready for use. (3) Put 1 heaped table-spoonful of potato-flour into a basin with 1 toaspoonful of ground cinnamon and 4 table-spoonfuls of caster sugar ; beat four eggs with 1 pint of milk, then stir it in gradually with the above ingredients. Pour the mixture into either a plain or fluted mould, then stand it in a saucepan with boiling water to three-parts its height, and boil gently. Care must be taken not to let the water enter at the top of the mould. When cooked, take the mould out of the saucepan, and leave it until cooled, then place it in a bowl, surround it with broken ice and salt, and leave until wanted for serving. Dip the mould in warm water to loosen the contents at the sides, wipe it, then turn the Cream on to a fancy dish. Cream flavoured with Coffee. — (1) Separate the yolks and whites of four eggs ; put the yolks in a basin with 4oz. of caster sugar, whip them well, then mix in sufficient strong fresh-made coffee to flavour. Put 1 pint of milk in a sauce- pan over the fire until on the point of boiling, then stir it in gradually with the beaten eggs. Strain the mixture through a fine wire sieve, and pour it into Cream-cups. Put them in a stewpan, with boiling water to three-parts their height (not more, or it will enter the cups and spoil the Cream), and boil gently until the Cream is firm, with the exception of a little spot in the middle. When cold, turn the Cream out of the cups on to a glass or fancy dish, and serve. (2) Beat the yolks of eight eggs with Jib. of caster sugar and sufficient strong fresh-made coffee to flavour. Put lqt. of milk in a saucepan over the fire until boiling, then stir it in gradually with the beaten eggs, mixing all thoroughly. Put 2 or 3 table-spoonfuls of pulverised sugar

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