Almond Custards
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France
Known as a French recipe, with similar versions prepared across other nations.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 7 ingredients
- a pound of powdered loaf-sugar
- Water
- eight beaten eggs
- three ounces of peach-kernels
- a pound of shelled sweet almonds
- Cream
- a quart of milk
Contains
EggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Blanch and pound in a mortar half a pound of shelled sweet almonds, and three ounces of peach-kernels, or shelled bitter almonds, adding sufficient rose-water to moisten them.
- When they are all pounded to a paste, mix with them a quarter of a pound of powdered loaf-sugar, and boil them in a quart of milk or cream.
- Then set it away to cool.
- When cold, stir eight beaten eggs into it.
- Put the mixture into cups.
- Set them in an iron oven half filled with water, and bake them.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Wooden spoon