Rice Custards

Ingredients

• 3 pints of new milk
• a bit of lemon-peel
• cinnamon
• 3 bay leaves
• a large spoonful of rice flour
• a cup of cold milk
• the yolks of 4 eggs
• a spoonful of brandy, or orange-flower water

Method

1. 1

   Boil 3 pints of new milk with a bit of lemon-peel, cinnamon, and 3 bay leaves; sweeten.

2. 2

   Mix a large spoonful of rice flour into a cup of cold milk, very smooth; mix it with the yolks of 4 eggs well beaten.

3. 3

   Take a basin of the boiling milk, and mix with the cold that has the rice in it; add the remainder of the boiling milk; stir it one way till it boils; pour immediately into a pan; stir till cool, and add a spoonful of brandy, or orange-flower water.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 427. The excerpt below is the record exactly as published.

RICE CUSTARDS. — Boil 3 pints of new milk with a bit of lemon- peel, cinnamon, and 3 bay leaves ; sweeten : then mix a large spoonful of rice flour into a cup of cold milk, very smooth ; mix it with the yolks of 4 eggs well beaten. Take a basin of the boil- ing milk, and mix with the cold that has the rice in it ; add the remainder of the boiling milk ; stir it one way till it boils ; pour immediately into a pan; stir till cool, and add a spoonful of brandy, or orange-flower water

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