Spanish Cream Custard (Lecha Crema)

Ingredients

• yolks of three eggs
• the white of one
• 1 table-spoonful of flour
• 1 pint of new milk
• soak them with brandy or sherry
• any description of preserves

Method

1. 1

   Beat eggs, mix flour with grated lemon, gradually stir in milk and beaten eggs.

2. 2

   Cook until thick.

3. 3

   Soak ratafias in brandy, layer with preserves, pour cream over, and chill before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 569. The excerpt below is the record exactly as published.

Spanish Cream Custard (Lecha Crema). — This Spanish dish is prepared as follows : Beat the yolks of three eggs and the white of one. Put 1 table-spoonful of flour in a saucepan with a small quantity of grated lemon ; stir in very gradually 1 pint of new milk and the beaten eggs, and continue stirring over the fire till on the point of boiling, then move it to the side, and let it thicken. Put some small ratafias at the bottom of a dish, and soak them with brandy or sherry, and put a layer of any description of preserves

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