Custards

Ingredients

• 1 qt. of milk
• 1 stick of cinnamon
• the rind of a lemon
• a few laurel leaves
• sugar to taste
• the yolks of 8 eggs
• the whites of 4

Method

1. 1

   Boil the milk with cinnamon, lemon rind, laurel leaves and sugar; well whisk the yolks with the whites of four eggs, adding a little milk, then strain into a dish.

2. 2

   When the milk boils, take it off the fire and strain it; then stir the eggs into it; return the whole to the saucepan and set it on the fire again, stirring constantly; let it come to the boiling point, then take it off the fire, pour it into a large jug, and continue stirring it until it is nearly cold.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 149. The excerpt below is the record exactly as published.

Custards—Ingredients—1 qt. of milk, 1 stick of cinnamon, the rind of a lemon, a few laurel leaves or bitter almonds, sugar to taste, the yolks of 8 eggs, the whites of 4

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