Very Good Old-Fashioned Boiled Custard

Ingredients

• a pint and a half of new milk
• the very thin rind of a fresh lemon
• four ounces and a half of white sugar
• the yolks of fourteen fresh eggs
• another half-pint of new milk
• two ounces of blanched almonds
• a wineglassful of good brandy
• less than £ saltspoonful

Method

1. 1

   Infuse lemon rind in milk for 30 minutes, simmer, then add sugar.

2. 2

   Beat egg yolks with milk, stir in boiling milk, remove lemon peel, and cook in a jug over boiling water until thickened.

3. 3

   Stir in brandy and almonds if desired.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 422. The excerpt below is the record exactly as published.

VERY GOOD OLD-FASHIONED BOILED CUSTARD. Throw into a pint and a half of new milk, the very thin rind of a fresh lemon, and let it infuse for half an hour, then simmer them together for a few minutes, and add four ounces and a half of white sugar. Beat thoroughly the yolks of fourteen fresh eggs, mix with them another half-pint of new milk, stir the boiling milk quickly to them, take out the lemon-peel, and turn the custard into a deep jug ; set this over the fire in a pan of boiling water, and keep the custard stirred gently, but without ceasing, until it begins to thicken ; then move the spoon rather more quickly, making it always touch the bottom of the jug, until the mixture is brought to the point of boil- ing, when it must be instantly taken from the fire, or it will curdle in a moment. Pour it into a bowl, and keep it stirred until nearly cold, then add to it by degrees a wineglassful of good brandy, and two ounces of blanched almonds, cut into spikes ; or omit these, at pleasure. A few bitter ones, bruised, can be boiled in the milk in lieu of lemon-peel, when their flavour is preferred. New milk, 1 quart ; rind of 1 lemon ; sugar, \\ oz. ; yolks of eggs, 14 ; salt, less than £ saltspoonful

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