Vanilla Cream

Ingredients

• 3 eggs
• half a pint of milk
• 1 ounce of best gelatine
• half a pint of double cream
• 1 tablespoonful of castor sugar
• half a teaspoonful of essence of Vanilla

Method

1. 1

   Beat the yolks of three eggs and one white, then stir in milk.

2. 2

   Heat in a jug over boiling water until thickened.

3. 3

   Dissolve gelatine in cold water, then melt it and stir into the custard.

4. 4

   Whip cream and mix with custard.

5. 5

   Pour into a mould and chill until set.

6. 6

   Serve by dipping the mould in boiling water and turning out.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 139. The excerpt below is the record exactly as published.

Vanilla Cream. 369 CREAMS. Lesson No. i. VANILLA CREAM. Average cost of " Vanilla Cream " made with boiled custard {about a pint and a half). INGREDIENTS. s. d. 3 eggs o 3 £ pint of milk o ij 1 ounce of best gelatine o 3 \ pint of double cream 1 3 I tablespoonful of castor sugar o o\ \ teaspoonful of essence of Vanilla o o\ Time required for makings about three-quarters of an hour. Now we will show you how to make a Vanilla Cream. 1. We take the yolks of three eggs and one white, put them into a basin, and beat them well with a wooden spoon. 2. We stir in half a pint of milk. 3. We pour this mixture into a jug. 4. We take a saucepan half full of hot water, and put it on the fire to boil. 5. When the water is quite boiling, we move the sauce- pan to the side of the fire. 6. We stand the jug of custard in the saucepan of boiling water, and stir the mixture very smoothly until it thickens and becomes the substance of cream. N.B. — We must stir it very carefully and watch it continually that it does not curdle. 7. When the custard is sufficiently thick, we take the jug out of the water and stand it aside to cool. 8. We put one ounce of the best gelatine in a small stew- pan, with two tablespoonsfid of cold water to soak and swell. A A 370 National Training School for Cookery. 9. We then put the stewpan on the fire, and stir the gelatine until it is quite melted. 10. We pour this melted gelatine through a strainer and stir it into the custard, 11. We pour half a pint of double cream into a basin, and whisk it to a stiff froth with the whisk. 12. We add to it a tablespoonful of castor sugar and half a teaspoo7ifid of essence of Vanilla

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