Spanish Custard

Ingredients

• 3 or 4 stale sponge cakes
• 2-oz. sweet almonds
• 1 teaspoonful vanilla
• J-oz. cornflour
• 4-pint milk
• 2 eggs
• 2-oz. chocolate

Method

1. 1

   Cut the cakes in strips, and pile in a glass dish.

2. 2

   Add the vanilla to 2 tablespoonsful of milk, and put slowly on the cake, letting it all soak in.

3. 3

   Make a custard of eggs, milk, and cornflour.

4. 4

   Melt the chocolate in a spoonful or two of milk, and add it to the custard.

5. 5

   Sweeten if necessary.

6. 6

   Pour over the cake.

7. 7

   Blanch, roughly chop, and brown the almonds, and scatter over the whole.

Nutrition per serving

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 11. The excerpt below is the record exactly as published.

Spanish Custard. 3 or 4 stale sponge cakes. 2-oz. sweet almonds 1 teaspoonful vanilla. J-oz. cornflour. 4-pint milk 2 eggs. 2-oz. chocolate

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