Finer Baked Custard

Ingredients

• a pint and a half of new milk
• a few grains of salt
• the very thin rind of a lemon
• six ounces of loaf sugar
• the yolks of ten fresh eggs
• the whites of four
• half a pint of good cream
• a few spoonsful of brandy, or a little ratafia

Method

1. 1

   Boil milk, salt, lemon rind, and sugar for five minutes.

2. 2

   Gradually stir into beaten yolks and whites of eggs.

3. 3

   Strain, add cream, cool, flavor with brandy, and bake as directed for common custard or in small cups for 10 to 12 minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 424. The excerpt below is the record exactly as published.

FINER BAKED CUSTARD. Boil together gently, for five minutes, a pint and a half of new milk, a few grains of salt, the very thin rind of a lemon, raid six ounces of loaf sugar ; stir these boiling, but very gradu* lly, to the well -beaten yolks of ten fresh eggs, and the whites of four ; strain the 484 MODERN COOKERY. [chap. XXIII. mixtuie, and add to it half a pint of good cream ; let it cool, and then flavour it with a few spoonsful of brandy, or a little ratifia

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