Trinity College Burnt Cream

Ingredients

• one pint of cream
• the yolks of four eggs
• a thick layer of finely-powdered sugar

Method

1. 1

   Bring cream just to boil, pour over beaten yolks, stir over low fire until thick but do not boil.

2. 2

   Strain into serving dish, put in cool oven for ten minutes, let cool, then strew sugar over and brown with salamander.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 327. The excerpt below is the record exactly as published.

Trinity College Burnt Cream . — (Family Recipe.)— Bring one pint of cream just to the boil, and no more. Pour it on the well-beaten yolks of four- eggs. Put it over a low fire, and stir until it becomes thick, but on no account let it boil. Strain the cream into the dish it is to be served in, and put it into a cool oven for ten minutes. Let it get cold, and then strew a thick layer of finely-powdered sugar over it. Brown it with a salamander, and serve cold. Coffee Cream. — Dissolve half an ounce of gelatine in a quarter of a pint of milk. Whip a pint of cream to a stiff froth, add three ounces of castor sugar, and half a pint of strong coffee. Stir in the gelatine the last thing, and pour the cream into a mould which has been pi’eviously wetted. For Chocolate Cream use half a pint more milk, and dissolve four ounces of Chocolate in it. 474 JELLIES AND CREAMS Orang-e Cream.— Peel the rind off a Seville orange, and boil it till quite tender. Beat it fine in a mortar. Add to it the juice of the orange, a dessertspoonful of brandy, the yolks of four eggs

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