Steamed Coffee Custards

Ingredients

• Make 4 pint very strong coffee
• 2 oz. castor sugar
• 6 yolks of eggs
• 1 gill cream

Method

1. 1

   When the coffee is nearly cold, sweeten it, and beat in the yolks of eggs and cream; mix well, pour into small china cases and steam for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 62. The excerpt below is the record exactly as published.

STEAMED COFFEE CUSTARDS. Make 4 pint very strong coffee. 2 oz. castor sugar. G yolks of eggs. 1 gill cream. When the coffee is nearly cold, sweeten it, and beat in the yolks of eggs and cream ; mix well, pour into small china cases and steam for 20 minutes. 112 DAINTY DINNERS AND DISHES. BOILED COFFEE CUSTARDS. Make a rich custard, flavour strongly with essence of coffee, cook in a double saucepan, and stir till thickened. Pour into custard glasses and serve cold. APRICOT Creme au.r 1 pint double cream. 1 tin apricots. 4 oz. isinglass. CREAM. A bricots. 4 gill milk. 4 lb. castor sugar. 1 teaspoonful lemon juice. Melt the isinglass. Pub the apricots through a sieve, adding part of the syrup, slightly warm the pulp, add to it the sugar, Union juice and melted isinglass. Whip the cream and just before it thickens add the milk, mix with the other ingredients, pour into a wetted mould and leave till it sets. 4 pint of water. 2 eggs. Vanilla. CREAM BUNS. Petits Clioux a la Creme. 2 oz. flour. 2 oz. butter. 4 pint cream. 1 oz. castor sugar. Put the butter and water in a small saucepan, bring it to the boil, add gradually the sieved flour, stir till quite smooth over the fire, and till it no longer sticks to the sides. Turn it out to cool and add the eggs, well beaten. Beat the mixture for 5 to 10 minutes, and then place dessertspoonsful on a greased baking-tin. Bake in a moderate oven 30 to 40 minutes. Turn them on to a sieve to cool, after cutting a slit in the side. Whip, sweeten and flavour the cream and fill the buns with it through the slit, when they are cold. Dust sifted sugar over them and serve. BLACKCURRANT CREAM. Creme de Cassis. 14 oz. blackcurrant jam. 1 gill cream. Juice of half a lemon. Soak the isinglass in a teacupful of the milk. Pais the jam through a hair sieve, mix it with the rest of the milk, add the lemon juice, and then the soaked isinglass. Stir it over the fire till the isinglass is quite dissolved, strain it into a basin, and stir occasion illy. Whe i commencing to set, mix in the cream, well whisked, pour it into an earthenware mould, and turn out when set. 4 oz. isinglass. 1 pint milk. BUI TER SWEETS. 1 j 3 CHESTNUT CREAM. Creme aux Marrons. 2 lbs. chestnuts. Vanilla. £ put milk or water. (5 oz. castor sug.r. ^ p'nt double cream. Cook the chestnuts in boiling water till both skins can be removed. Then pass them through a coarse sieve and return to a clean saucepan with the milk or water well flavoured with vanilla, and the castor sugar. Stir all over the fire till the moisture is quite absorbed. When perfectly dry, rub the puree through a wire sieve, and arrange in a circle on a dish. When cool, pile well whipped and sweetened cream, flavoured with vanilla, in the centre. CHOCOLATE CREAM MOULD. Creme au Chocolat. \ oz. isinglass. iU pints milk or f pint milk and j pint cream. 3 oz. French chocolate. \ lb. lump sugar. 1 teaspoonful vanilli. Soak the isinglass in the milk or milk and cream. Grate the chocolate, add the sugar and isinglass and milk; put it over the fire and let it boil up once, stirring all the time to prevent the chocolate setting. Strain it into a basin, add the vanilla, and pour into a wetted mould, when nearly cold. CREAMS A LA DUCHESSE MARIE. Creme a la Duchesse Marie. $ pint milk. £ pint double cream. U oz. cornflour. 1 oz. castor sugar. Yolks of two eggs. A few chopped ^ teaspoonful essence of vanilla. I good tablcspoonful apricot jam. 1 tablespoonful sherry or brandy. pistachio kernels. Slake a custard with the milk, cornflour and yolks of eggs

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