Creme Brulee (Cold)

Ingredients

• 1 pint of cream
• 4 yolks of eggs
• castor sugar

Method

1. 1

   Boil the cream for 1 minute; pour it on the yolks of the eggs well beaten.

2. 2

   Put it on the fire, and let it gradually come almost to the boil; then put it in the dish in which it is to be served.

3. 3

   Let it get cold.

4. 4

   Strew over the top a thick layer of castor sugar; put it in a slow oven for 10 minutes; then brown it with a hot salamander, and serve it cold.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 47. The excerpt below is the record exactly as published.

Creme Brulee (Cold). Boil 1 pint of cream for 1 minute ; pour it on the yolks of 4 eggs well beaten. Put it on the fire, and 132 WHO LESOME 00 0 KER 7. let it gradually come almost to the boil ; then put it in the dish in which it is to be served. Let it get cold. Strew over the top a thick layer of castor sugar ; put it in a slow oven for 10 minutes ; then brown it with a hot salamander, and serve it cold. 328. — Creme Brulee (Hot). Beat up 5 yolks of eggs. Stir them over the fire, with a good pinch of fiour ; gradually mix in half a pint of milk, some cinnamon, and candied lemon-peel ; add a pounded maccaroon. Stir all the time, so that the mixture does not stick to the bottom of the saucepan, and be careful it does not boil. Now put the dish in which the sweet is to be served on the side of the fire, with some castor sugar and enough water to melt the sugar ; when the sugar has coloured, stir the custard into it and serve at once. 329. — Bavaroise. 1 pint of double cream, 1 glass of rum or curagoa or maraschino, three-quarters of an ounce of gelatine dissolved, 6 ounces of sugar. Whip the cream to a stiff froth ; then mix the other ingredients in quickly and thoroughly. Pour into a mould, and serve when set. In warm weather it may be wise to embed the mould in ice. SWEETS. 133 330. — Genoa Cream. Half a pint of milk, 2 ounces of maccaroons, half an ounce of gelatine, half a wine-glassful of brandy, a little grated orange-peel, 8 ounces of sugar, 4 yolks of eggs

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