Almond Custards

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Pint of Cream, blanch and beat a quarter of a Pound of Almonds fine, with two Spoonfuls of Rose-water, sweeten it to your Pallat; beat up the Yolks of four Eggs, stir all together one Way over the Fire till it is thick, then pour it out into Cups, or you may bake it in little China Cups.