Custard (No. 1)

Ingredients

• 1 pint milk or cream
• 1 ^ lb. sugar
• Yolks of 8 eggs

Method

1. 1

   Boil milk, pour over beaten yolks and sugar, return to pan, stand in boiling water, stir until thickens.

2. 2

   Pass through a fine sieve, cool before use.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 48. The excerpt below is the record exactly as published.

1 pint milk or cream I ^ lb. sugar Yolks of 8 eggs Boil the milk, and pour over the yolks (beaten) and the sugar ; pour back into the pan ; stand in another pan of boiling water, and stir until it thickens. Pass through a fine sieve, and when quite cold it is ready for use. No. 225. CUSTARD (No. 2). 1 pint milk I 2 eggs £ lb. sugar Boil the milk ; add to eggs (well beaten), also the sugar ; pour back into pan, stand in boiling water, stir until thick, pass through a fine sieve, and, when cold, use. 129 No. 226. BROWN BREAD ICE (Creme de Pain Bis), 1 pint brown bread crumbs I 8 tablespoonfuls of Noyeau or 1 pint of milk or cream | Maraschino syrup Pour the milk or custard over the crumbs ; add flavouring. Freeze, dry, and serve in cups or in a pile or mould. No. 227. CHERRY ICE (Creme de Cerises). 1 lb. cherries Juice of lemons A few drops cochineal 1 wineglass sherry % pint water 3 oz. sugar 1 pint custard (No. 1 or 2) Stone the cherries, break the stones and take out the kernels, cook the cherries with the kernels for about 10 minutes in the water with the sugar, then pound them and add the juice of the lemons and the cochineal ; pass through a fine wire sieve, add the custard and wine, and when cold freeze. No. 228. RICE CREAM (Creme de Riz). 1 pt. milk I 3 bay leaves Rind of 1 lemon | A little cinnamon 3 oz. ground rice \ pint of whipped cream 4 oz. castor sugar Boil the milk with the bay leaves, cinnamon, and lemon rind, mix the rice flour with a little cold milk, strain over the boiling milk and sugar, put back into the saucepan, and boil slowly ten minutes ; when cold freeze, and when partly frozen add the whipped cream slightly sweetened, put in a mould, or serve in a pile or cup. K 130 No. 229. TANGERINE ICE. 12 tangerine oranges 1 pint of milk or cream Yolks of 8 eggs

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