Custard

Ingredients

• a quart of cream
• half a nutmeg
• ten eggs
• five whites well beaten
• a little sherry or brandy
• a pinch of salt
• sugar to taste

Method

1. 1

   Simmer cream with spices, strain, add eggs and sugar, mix well, pour into cups, and grate nutmeg on top.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 219. The excerpt below is the record exactly as published.

custard, put them into the oven for a few minutes to dr}'-, but take care they do not colour in the least. 32. Coup Jack. Make a good custard with a pint of milk and the yolks of six eggs. Half freeze it, add fruit, and flavour with a little liqueur brandy. 33. Cowslip Pudding. Take two quarts of cowslip pips, pound them small with half a pound of Naples biscuits, grated, and three pints of cream. Boil these together; then beat up ten eggs with a little cream and rose-water; sweeten to your taste; mix the whole well together, butter a dish, pour in the mixture, with a little fine sugar over all, and put into the oven. 34. Cream Burnt in Moulds. Put two ounces of sugar in a pan ; stir it over the fire till it gets brown, but not burnt ; add a pint and a half of cream, with an ounce and a half of isinglass ; boil it for half an hour, and sweeten to taste : stir all together, strain, and put in moulds. 35. Cream Coffee. Put four ounces of roasted whole coffee in a quart of cream with four ounces of sugar and four yolks of eggs ; 4U THE THOliOUGH GOOD COOK. whisk it over the tire till it boils and strew till it is cold, strainiiii^ it throiitdi a sieve. Another Way. Have a pint of clear jelly of calves'-feet free from blacks and fat. Clear a large cupful of strong coffee with isinglass tiir bright and deeply brown. Mix it with the jelly, add a pint of good cream, and tine sugar to taste ; and after mixing Avell, boil up for a few minutes till you have a Aveak jelly. 36. Cream, Devonshire or Clotted. This is made by putting the milk into a large metal or earthenware (I prefer earthenware) pan, and allowmg it to stand without moving it for some hours — tAvent3^-four in winter, twelve in summer. The pan is then placed on a stove, so that it will heat without boiling or even simmering until a solid mass forms on the top. The pan should then be taken to a cool dairy, and the cream lifted off when it has become quite cold. The more slowly this is done the better. 37. Cream, Italian. Melt an ounce of isinglass in as little water as possible ; take one pint of double cream, whip this very lightly, adding by degrees one of Madeira, two tablespoonfuls of brandy, and the rind of one lemon rubbed on sugar; add also sufficient sugar to sweeten the cream. Mix in the isinglass when nearly cold, and immediately pour it into the mould, which should previously be rubbed over with sweet oil. The mould does not require to be dipped in Avarm Avater to turn it out ; for, if carefully oiled, it Avill deliver without and the dish will have a much smoother appearance. SWEETS. 415 38. Cream, Orange, without Cream. Rub the rind of six China oranges on sugar, and scrape it off; add the juice of three lemons, a quarter of a pound of sugar, fourteen yolks of eggs, one wineglass of Avater ; whisk all together over the fire till it begins to thicken, but not to boil, and continue to whisk till cold. — Lemon cream is done the same way. 39. Cream, Pineapple, with Jam. Pound six ounces of preserved pineapple, one teaspoon- ful of the pine syrup, a quarter of a pint of clarified sugar, the juice of two lemons, a pint and a half of cream ; rub through a sieve, and add four slices of preserved pine, cut into small dice. 40. Curd Pudding. Rub the curd of two gallons of milk, well drained, through a sieve; mix it with six eggs, a little cream, two tablespoonfuls each of flour and bread-crumbs, half a pound of currants, and the same of raisins, cut and stoned. Boil for an hour in a thick floured cloth. 41. Curd Star. Set a quart of new milk upon the fire with two or three blades of mace ; and when ready to boil, put to it the yolks and whites of nine eggs, well beaten, and as much salt as will lie upon a small knife's point. Let it boil till the whey is clear; then drain it on a thin cloth or hair-sieve ; season it with sugar, and a little cinnamon, rose-water, orange-flower water, or white wme, to your 416 TEE TEOBOUGE GOOD COOK. taste, find put into a star form, or any other. Let it stand some hours before you turn it into a dish; then surround it with thick cream or custard. 42. Custard. Into a quart of cream shce half a nutmeg, a few blades of mace, and ten or twelve cloves; simmer it a while with laurel leaves, if approved ; then strain, and add by degrees ten eggs, five whites well beaten with a little sherry or brandy, and a pinch of salt

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