French Custards or Creams from Modern Cookery for Private Families by Eliza Acton
To a quart of new milk allow the yolks of twelve fresh eggs, but to equal parts of milk and cream of ten only. From six to eight ounces of sugar will sweeten the custard sufficiently for general ta...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
Ingredients
- flavouring of orange-flowers or vanilla: simmered in water-bath,
- Yolks of eggs, 10
- cream, 1 pint
- new milk, 1 pint
- sugar, 6 to 8oz. Or:
- Yolks of eggs, 12
- New milk, 1 quart
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Crême Patissière, or Pastry Cream from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Chocolate Custards from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Jelly Tartlets, or Custards from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Currant Custard from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Very Good Old-Fashioned Boiled Custard from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Another Baked Bread Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Orange-Flower Candy from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
French Melted Butter from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com