Dished English Custard

Ingredients

• ten egg-yolks
• one quart of milk

Method

1. 1

   Make English custard from ten egg-yolks per quart of milk.

2. 2

   Serve in shallow dishes, sprinkle with icing sugar, and criss-cross with a red-hot iron.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 406. The excerpt below is the record exactly as published.

DISHED ENGLISH CUSTARD (To Accompany Cold or Hot Stewed Fruit) For this purpose English custard is made from only ten egg- yolks per quart of milk. Serve it in shallow silver or porcelain 710 GUIDE TO MODERN COOKERY dishes; sprinkle its surface copiously with icing sugar, and criss-cross it with a red-hot iron. 23909—FRANGIPAN CREAM As in the case of English custard, Frangipan custard varies in the quantities of its ingredients in accordance with its pur- pose and the taste of its consumers. The recipe given below is an average one, which the reader will be able to modify, in regard to consistence, by increasing or decreasing the amount of flour. Mix one-half tb. of powdered sugar, two oz. of flour, two whole eggs, and the yolks of five in a basin. Pour one pint of boiling milk over this paste, stirring it briskly the while; add a grain of salt and the selected aromatic essence, and set the saucepan on the fire, that the Frangipan may cook. Do not cease stirring this cream while it is cooking, for it easily burns. Let it boil a few minutes; pour it into a bowl, and combine three oz. of fresh butter and two tablespoonfuls of dry, crushed macaroons with it. When the whole is well mixed, smooth the surface of the custard with a well-buttered spoon, so that no crust may form while the cooling progresses. 2400—FRANGIPAN FOR FRIED CREAM Proceed as above, but so apportion the quantities as to obtain a very firm cream. The quantities should be as follows :—Six oz. of flour, six oz. of sugar, ten egg-yolks, four whole eggs, one quart of milk

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