Snow Eggs and Custard

Ingredients

• 1 quart of Milk
• 6 Eggs
• Vanilla
• Pounded Loaf-sugar
• Hundreds and Thousands

Method

1. 1

   Separate the yolks of the eggs and whisk the whites to a stiff froth with a tablespoonful of powdered lump-sugar.

2. 2

   Sweeten the milk to taste and bring it nearly to the boil.

3. 3

   Shape the egg whites and drop them into the milk.

4. 4

   Remove them when set.

5. 5

   Strain the milk into a stewpan, let it cool, and mix with the yolks and flavouring.

6. 6

   Heat over a bain-marie until thickened, then pour around the eggs and sprinkle with 'hundreds and thousands.'

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 75. The excerpt below is the record exactly as published.

Snow Eggs and Custard. 169 centre. 6. Cover with puff paste and decorate the top. Cream is a good addition to apple pie. Precautions. — In making pies and tarts a light crust is essential. To prevent the crust falling in the centre, let the fruit be well heaped up. SNOW EGGS AND CUSTARD. Ingredients. 1 quart of Milk. 6 Eggs. Vanilla. Pounded Loaf-sugar. Hundreds and Thousands

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