Cream Boil13

A Sliced Boiled Custard

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • ½ pt/300 ml single cream
  • 4 egg yolks
  • [1


Beat the yolks, salt and cornflour into the cream [the original recipe has no cornflour, but its presence will help the inexperienced cook to produce a smooth custard, rather than a mass of hard egg curds].

Heat the mixture gently, stirring continuously, until just boiling, then dip the base of the pan into cold water, and pass the custard through a sieve into a freshly-rinsed bowl. Lea