French Custard
From Cuisine (1878).
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A historical recipe
Cuisine (1878).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
Method
Chef Wood
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- Sweeten, with sugar, one quart of milk, flavor with peach, put it in a flat pan to boil;
- beat whites of eight eges to a froth, when the milk boils, drop on the eges by spoonfuls;
- skim off and lay on a dish.
- Beat up the yolks, stir them in the boiling milk until it thickens;
- turn this over the whites;
- ornament with jelly.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Wooden spoon
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Slotted spoon