Leche Crème

Ingredients

• a pint and a quarter of milk
• two table-spoonfuls of powdered sugar
• a pinch of salt
• four drops of ratafia flavouring
• two table-spoonfuls of flour
• a quarter of a pint of milk
• the well-beaten yolks of three and the white of one egg
• six ounces of ratafias

Method

1. 1

   Put the milk into a saucepan with the sugar, salt, and ratafia flavouring.

2. 2

   Heat without boiling.

3. 3

   Mix the flour to a smooth paste with a quarter of a pint of milk, and add the beaten eggs.

4. 4

   Stir a little of the warm milk with the eggs, then add the rest and return to the saucepan.

5. 5

   Stir until the mixture thickens.

6. 6

   Pour over ratafias in a dish and serve when cold.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 144. The excerpt below is the record exactly as published.

Leche Creme. — Put a pint and a quarter of milk into a'stewpan with two table-spoonfuls of powdered sugar, a pinch of salt, and four drops of ratafia flavouring. Make it hot over the fire, but do not let it boil. Mix two table-spoonfuls of flour to a smooth paste with a quarter of a pint of milk, and add the well-beaten yolks of three and the white of one egg. Stir a little of the warm milk with the eggs ; add the rest ; gradually return the whole to the saucepan, and stir till the mixture begins to thicken. Pour it gently upon six ounces of ratafias

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