M. a la creme brulee

Ingredients

• Put two good tablespoonfuls of best loaf sugar
• an ounce of ratafie biscuits
• a small piece of thinly pared lemon rind
• a pint of boiled new milk or single cream
• half a pint of very thick cream
• the yolks of six eggs
• the whites of four well beaten eggs
• an ounce of best leaf gelatine

Method

1. 1

   Caramelize sugar, add biscuits and lemon, simmer with milk, blend with cream and eggs, thicken, dissolve gelatine, mould, and serve with fruit puree.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.

M. a la creme hrulee. — Put two good tablespoon- fuls of best loaf sugar in a stewpan and leave it till it begins to burn and brown ; then shake the pan about well, put into it an ounce of ratafie biscuits, a small piece of thinly pared lemon rind, sugar to taste, and a spoonful or so of orange flower water ; stir this all well together, then add to it a pint of boiled new milk or single cream, and let it simmer very gently at the side of the stove for twenty minutes ; now lift the pan off the fire, stir into it half a pint of very thick cream, and when well blended pour it on to the yolks of six and the Avhites of four well beaten eggs, and stir it all over the fire till it thickens ; dissolve in it an ounce of best leaf gelatine, and when it drapes the spoon lift it out, and mould it as it cools and begins to set. When iced turn out and serve with a macedoine of fruit or an iced puree of straw- berries, made thus : pound together one pound of strawberries^ and half a pound of caster sugar, the juice of one lemon, a wineglassful of white rum, and a few drops of carmine, mbit all through a sieve, and stand on ice till wanted. M. a la creme au caramel. — Put into a stewpan 2oz. of caster sugar, a liqueur-glassful of white rum, a tablespoonful of strained lemon juice, an ounce of water, and boil it all till melted and of a pretty golden brown colour, then stir this while hot into one and a half pints of rich vanilla custaid, in which G 82 ICES. you have previously dissolved an ounce of leaf gelatine, and when cold, mould and finish off as before. M. aux Framboises. — Boil loz. of leaf gelatine in as little water as possible till dissolved, then add to it enough raspberry syrup to flavour and colour it well and rather highly ; now add half a pint of white wine, 2oz. of caster sugar and a pint of thick cream, beat it aU well together till quite cold, then mould and finish as usual. Or : Stalk a pottle of raspbeiTies and a quart of ripe red currants and place them in a preserving pan with one pound of caster sugar and a gill of water ; stir it all over the fire till it boils, then let it boil for five minutes, carefully removing every particle of scum that may rise; dissolve l^oz. to 2oz. of leaf gelatine in it, tammy it, and mould as before. Serve with whipped or frozen cream sweetened and flavoured to taste. M. aux Fleurs. — Take roses, violets, jessamine, pinks, and orange flowers, and pound them, adding as you do so a little milk ; now wring all the juice possible from them through a clean cloth, into a pint of boiling cream ; add this to the yolks of six eggs

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