Custard, Excellent

Ingredients

• a pint of new milk
• half a pint of good cream
• a bay-leaf
• the thin rind of a lemon
• two tablespoonfuls of sifted sugar
• the well-beaten yolks of five eggs
• a wine-glassful of brandy

Method

1. 1

   Simmer milk and cream with bay-leaf and lemon rind.

2. 2

   Strain, add yolks gradually, 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 453. The excerpt below is the record exactly as published.

Custard, Excellent.— Put a pint of new milk, and half a pint of good cream into a saucepan, with a bay-leaf, the thin rind of a lemon, and two table- spoonfuls of sifted sugar. Simmer the liquid gently for twenty minutes. Then strain it. and add to it gradually the well-beaten yolks of five eggs. Pour the mixture from one jug to another for a minute or two. Then place it in one of the jugs in a saucepan of warm water. Put this on the fire, and stir the custard until it thickens. Poiu- it out ; add a wine-glassful of brandy

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