Fetites Cremes an Cafè

Ingredients

• a tumblerful of very strong coffee
• sweetened to taste
• the yolks of six eggs
• a gill of double cream
• a large shallow stewpan

Method

1. 1

   Make a tumblerful of very strong coffee, sweetened to taste.

2. 2

   When nearly cold add to it the yolks of six eggs, well beaten, and a gill of double cream.

3. 3

   Mix thoroughly and then strain into china cases, and place them in a large shallow stewpan containing sufficient water to reach half-way up the cases.

4. 4

   Let them steam for twenty minutes, when the custard ought to be quite firm.

5. 5

   The water should boil when the cases are first put in, but should afterwards be only allowed to simmer slowly at the side of the stove.

6. 6

   Put the cases on ice, serve as cold as possible, and hand round sponge fingers.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 47. The excerpt below is the record exactly as published.

Fetites Cremes an Caf6 (Coffee Custards). — Make a tumblerful of very strong coffee, sweetened to taste. When nearly cold add to it the yolks of six eggs, well beaten, and a gill of double cream. Mix thoroughly and then strain into china cases, and place them in a large shallow stewpan

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