Little Creams a la Duchesse Marie (Petites Cremes a la Duchesse Marie)

Ingredients

• £ pt. milk.
• 1J oz. rice flour.
• 1 oz. sugar.
• 2 yolks of eggs.
• 1 table-sp. apricot puree.
• 1 gill thick cream.
• Sugar and flavouring.
• Decorations.
• Pistachio nuts chopped.
• Almonds cut in dice and browned.

Method

1. 1

   Put the milk and rice flour into a lined saucepan and stir until boiling.

2. 2

   Simmer for 5 minutes, then remove from heat.

3. 3

   Add sugar, yolks of eggs, and apricot puree.

4. 4

   Cook for a minute longer, pour into small china cases, and let cool.

5. 5

   Whip the cream, sweeten and flavour it, then pile on top of the mixture in each case, and sprinkle with almonds and pistachio nuts.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 730. The excerpt below is the record exactly as published.

Little Creams a la Duchesse Marie (Petites Cremes a la Duchesse Marie) £ pt. milk. 1J oz. rice flour. 1 oz. sugar. 2 yolks of eggs. 1 table-sp. apricot puree. 1 gill thick cream. Sugar and flavouring. Decorations. Pistachio nuts chopped. Almonds cut in dice and browned.

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