Pastry Custard
From The spirit of cookery, 1895
This custard is used for garnishing tarts and tartlets.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 263. The excerpt below is the record exactly as published.
Pastry Custard, or Comp>ound Pastry Cream for garnishing Tarts and Tartlets, is a smooth batter of equal parts of flour and sugar, with eggs, milk, or cream and butter
Cook this with the app: pantry check, scaling, and the assistant.