Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 bay leaf
  • ½ pt. milk
  • 3 egg yolks or

Method

Infuse the bay leaf in the milk for 20 min. Beat eggs and sugar until liquid and make a thick pouring custard with the flavoured milk, straining back into the pan to cook and thicken. Allow to cool Soak gelatine in the water for 5 min., then heat to dissolve. Stir the dissolved gelatine into the cooled custard. Stir in the rum. Whip the cream and fold lightly into the custard mixture just befor