Custard, Boiled

Ingredients

• a pint of milk
• a pint of cream
• a laurel-leaf
• the thin rind of half a lemon
• three ounces of sugar
• the yolks of six eggs
• a glass of brandy

Method

1. 1

   Simmer milk and cream with laurel and lemon rind.

2. 2

   Strain, add sugar, and gradually mix in beaten yolks.

3. 3

   Stir until thickened, then add brandy and cool.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 452. The excerpt below is the record exactly as published.

Custard, Boiled.— Simmer in a well- lined saucepan a pint each of milk and cream, with a laurel-leaf, and the thin rind of half a lemon. Strain the liquid for half an hour, and put it on again with three ounce,5 of sugar. Beat well the yolks of six eggs, and add them gradually to the milk, stirring it carefully and steadily until it thickens. It must not boil, or it VN^ill curdle. Pour it into a large jug, and add a glass of brandy, still stirring it imtil it has cooled a little. Fill cups and serve. Pro- bable cost, 2s. 4d., without brandy. Custard, Boiled (cheap).— Simmer three pints of milk for half an hour in a well-lined saucepan, with lemon or cinnamon to flavour the liquid. Strain it and add a table-spoonful of ground rice or arrowroot smootlily mi.xcd in half a wine-glassful of cold milk. Beat up the yolks of three eggs and add them, with three ounces of sugar, to the rest. Stir the custard gently and steadily till it thickens, but do not boil it or it wiU curdle. This is a good custard for puddings. Probable cost, lid. If served in cups, sufficient for twelve. Custard, Cherry. — Make a rich custard (sec Custard a la Heine). Put six or eight macaroons at the bottom of a glass dish, and over these lay a cupful of cherries which have been used for making cherry-brandy, with theii- juice, ^^^len the macaroons have ab- sorbed tho juice, pour the custard over them, and garnish the dish with macaroons and cherries. Time, one hour. Probable cost, 2s. 6d., exclusive of the cherry-brandy. Suffi- cient for a good-sized dish. Custard, Common.— Put a pint of milk

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