Leche Creme

Ingredients

• the yolks of three eggs
• Butter a pudding-dish
• line with lady fingers or stale cake
• Place a layer of cake on the bottom
• sprinkle with brandy
• cinnamon
• grated rind of lemon
• Beat the whites of the eggs stiff
• some finely chopped blanched almonds

Method

1. 1

   Make a thin custard of the yolks of three eggs.

2. 2

   Butter a pudding-dish and line with lady fingers or stale cake.

3. 3

   Place a layer of cake on the bottom, cover it with the custard, sprinkle with brandy, cinnamon and grated rind of lemon.

4. 4

   Repeat the layers having the custard last.

5. 5

   Beat the whites of the eggs stiff, add some finely chopped blanched almonds, and a little cinnamon.

6. 6

   Spread this on top and bake in a slow oven for ten minutes.

7. 7

   Serve cold.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 29. The excerpt below is the record exactly as published.

LECHE CREME — Make a thin custard of the yolks of three eggs. Butter a pudding-dish and line with lady fingers or stale cake. Place a layer of cake on the bottom, cover it with the custard, sprinkle with brandy, cinnamon and grated rind of lemon. Repeat the layers having the custard last. Beat the whites of the eggs stiff, ■add some finely chopped blanched almonds

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