Mauritius Cream

Ingredients

• 3 table-spoonfuls of arrowroot
• 1 pint of boiling milk
• the yolks of six eggs
• 2 teaspoonfuls of vanilla
• J wineglassful of brandy

Method

1. 1

   Mix 3 tablespoons of arrowroot with a small quantity of milk until smooth, then pour in quickly 1 pint of boiling milk.

2. 2

   Beat the yolks of six eggs to a froth, mix them with the milk and arrowroot, pour into a saucepan, and stir over a slow fire until thick and of a rich yellow colour, taking care not to let it boil.

3. 3

   Flavour with 2 teaspoons of vanilla, and when nearly cold, mix in 1 wineglassful of brandy, and pour into a fancy glass dish.

4. 4

   Whip the whites of six eggs with 6 tablespoons of caster sugar to a foam, pile it on the Cream, ornament with pink sugar, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 562. The excerpt below is the record exactly as published.

Mauritius Cream. — Mix 3 table-spoonfuls of arrowroot with a small quantity of milk till smooth, and porn- in quickly 1 pint of boiling milk. Beat the yolks of six eggs to a froth, mix them with the milk and arrowroot, pour the whole into a saucepan, and stir it over a slow fire till thick and of a rich yellow colour, taking care not to let it boil, or the eggs will Fig. 572. Mauritius Cream. curdle. Flavour the Cream with 2 teaspoonfuls of vanilla, and when nearly cold mix J wineglassful of brandy

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