Venus Custard

Ingredients

• 12 yolks of eggs
• 6 whites of eggs
• 1 pint of cream
• 1 ounce of gelatine
• a glass of brandy

Method

1. 1

   Butter a quart mould well, and ornament it with candied peels or pieces of glacé fruits.

2. 2

   Make a custard with the eggs, cream, and sugar; put it in the mould.

3. 3

   Dissolve the gelatine in sufficient milk to fill up the mould.

4. 4

   When nearly cold, stir in the brandy.

5. 5

   Serve cold, with a custard round.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 47. The excerpt below is the record exactly as published.

Venus Custard. Take a quart mould ; butter it well, and ornament it with candied peels or pieces of glacds fruits. Make a custard with 12 yolks and 6 whites of eggs, 1 pint of cream, and some loaf sugar ; put it in the mould. Dissolve 1 ounce of gelatine in sufficient milk to fill up the mould. When nearly cold, stir in a glass of brandy or cura^oa. Serve cold, with a custard round. You might save some of the above custard without gelatine for serving round it. 326. — Caramel Custard. To prepare the caramel, put 5 ounces of loaf sugar, with 2 tablespoonfuls of water, in a warm mould. Melt it over the fire until the sugar and water form a golden-coloured thick syrup ; take it off the fire, and turn your mould round and round until the caramel has gradually worked itself over the whole inside of the mould and forms a casing. Dip the outside of the mould in cold water : this has the effect of making the sugar set. Now mix 1 pint of boiling milk to G well-beaten eggs, add sugar and vanilla to taste ; then pour it cold into the mould, and steam it for 2(? minutes. Let it get cold, and serve turned out. 327. — Creme Brulee (Cold). Boil 1 pint of cream for 1 minute ; pour it on the yolks of 4 eggs well beaten. Put it on the fire, and 132 WHO LESOME 00 0 KER 7. let it gradually come almost to the boil ; then put it in the dish in which it is to be served. Let it get cold. Strew over the top a thick layer of castor sugar ; put it in a slow oven for 10 minutes ; then brown it with a hot salamander, and serve it cold. 328. — Creme Brulee (Hot). Beat up 5 yolks of eggs.

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