Royal Custard

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Yolks 3 eggs.
  • 1 egg.
  • ½ cup Consommé.
  • teaspoon salt.
  • Slight grating nutmeg.
  • Few grains cayenne.


Beat eggs slightly, add Consommé and seasonings. Pour into a small buttered tin mould, place in pan of hot water and bake until firm; cool, remove from mould, and cut in fancy shapes.