Vanilla Custard Cream

Ingredients

• 1/2 pint milk
• 2 egg whites
• 1/2 pint thick cream
• 4 oz. cornflour
• 2 teaspoons vanilla
• Pinch of salt
• 2 egg yolks
• 3 oz. castor sugar

Method

1. 1

   Blend the cornflour with a little of the cold milk, and put the rest on to boil.

2. 2

   When boiling, pour on to the blended cornflour, stirring meanwhile.

3. 3

   Add the sugar, return to the saucepan, and simmer gently for ten minutes.

4. 4

   Remove from the fire, add the beaten yolks of eggs and, stirring constantly, simmer for a further five minutes.

5. 5

   When the custard is cold, fold in the stiffly beaten egg whites, to which a pinch of salt has been added, and place in Prestcold to chill.

6. 6

   Whip the cream, add vanilla and fold into the chilled custard.

7. 7

   Pour into tray.

8. 8

   In one hour remove and stir well.

9. 9

   Replace until set.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 3. The excerpt below is the record exactly as published.

VANILLA CUSTARD CREAM $ pint milk 2 egg whites 4 pint thick cream 4 oz. cornflour 2 teaspoons vanilla Pinch of salt 2 egg yolks 3 oz. castor sugar

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