Creme a l'Imperatrice

Ingredients

• two teacupfuls of milk
• 3 eggs
• 1 teaspoonful of vanilla
• 1^ ounce of sugar
• 2 ounces of rice
• 1 pint of milk
• half an ounce of dissolved gelatine
• 1 pint of cream
• a small pot of apricot marmalade

Method

1. 1

   Make a custard with the milk, eggs, vanilla, and sugar.

2. 2

   Simmer the rice in milk with sugar until soft.

3. 3

   When the custard is nearly cold, stir it into the rice, then add the marmalade and gelatine.

4. 4

   Whisk the cream and fold it in.

5. 5

   Pour into a mould and serve when set.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 49. The excerpt below is the record exactly as published.

Creme a I’lmperatrice. Make a custard with two teacupfuls of milk, 3 eggs, 1 teaspoonful of vanilla, and 1^ ounce of sugar. Simmer 2 ounces of rice in 1 pint of milk with 1 ounce of sugar. Must be simmered very slowly. When the milk is absorbed the rice is cooked and must be quite soft. AVhen the custard is nearly cold, stir it in by degrees to the rice ; then stir in gradually a small pot of apricot marmalade. Beat all well together so as to avoid lumps. Add now half an ounce of dissolved gelatine. Whisk up stiffly 1 pint of cream

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