Custard

Ingredients

• Four Yolks of Egg
• one White
• Half a pint of Milk
• A tablespoonful of Brandy
• One ounce of Loaf Sugar
• Flavouring to taste, Vanilla and Lemon-peel

Method

1. 1

   Mix yolks and white in a basin, stir in milk, strain into a saucepan.

2. 2

   Add sugar, heat in boiling water, stirring until thickened without boiling.

3. 3

   Stir in brandy and flavouring.

4. 4

   Pour into glasses, sprinkle with nutmeg, and serve cold.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 75. The excerpt below is the record exactly as published.

custard. When it is cool, add the cream, vanilla, and sugar, mix well, and pour carefully into the mould to the cakes. Put the mould on ice or in a cool place to set. When set, turn out and serve. CE^AMS, jELLIES^ IOES3 COLD SWEETS. 235 Charlotte Russe. Ingredients. Twelve Sponge Finger-biscuits. Half an ounce of Gelatine. One gill of Milk. Half a pint of Double Cream. One dessertspoonful of Castor Sugar. Thirty drops of Essence of Vanilla. Take a pint souffle-tin and line it carefully with the biscuits, fitting them close to each other ; cut off the tops of the biscuits that stand above the tin. Put the gelatine and milk in a stewpan on the fire to melt. Whip the cream to a stiff froth; add the sugar and vanilla to it. Strain the melted gelatine into the cream, mix it well, and pour it carefully into the mould, not to dis- arrange the biscuits. When set, turn out and serve. Chartreuse of Oranges. Ingredients, Six Tangerine Oranges. One pint of Jelly. Peel the oranges and take away every morsel of white skin very carefully, quarter them carefully not to break the skin and let the juice out. Cover the bottom of the mould with a little jelly, let it set until cold, then arrange the quarters of orange with great precision and neatness all round the 236 HIGH-CLASS COOKEllY. mould overlapping each other, carefully pour in a little jelly to cover these quarters, and when quite set repeat this, until the mould is full. When set, turn out and serve. Chocolate Tartlets. Ingredients, Four Eggs. Half a cake of Chocolate. One tablespoonful of Corn-flour, dissolved in water. Three tablespoonf uls of Milk. Four tablespoonfuls of Castor Sugar. Two teaspoonfuls of Vanilla. One saltspoonful of Salt. Quarter of a teaspoonful of Cinnamon. One teaspoonful of Melted Butter. Melt the chocolate in the milk, and when it boils stir in the corn-flour, and stir well until it thickens ; then set it to cool. Beat up four yolks and two whites of eggs with the sugar, and stir them to the cold chocolate, with the vanilla, cin- namon, salt, and butter, till light. Bake in open shells of pastry. When done, cover them with some meringue made of two whites of egg whipped to a stiff froth, two tablespoonfuls of sugar, and a teaspoonful of lemon-juice. Eat when cold. CREAMS, JELLIES, ICES, COLD SWEETS. 237 Custard. Ingredients^ Four Yolks of Egg and one White. Half a pint of Milk. A tablespoonful of Brandy. One ounce of Loaf Sugar. Flavouring to taste, Vanilla and Lomon-peel

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