Elisabeth Ayrton

Double Cream

Preparation info

  • For

    4 or 5

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Double cream was made in various forms and versions for Edwardian dinner parties. It requires a ring mould.

Ingredients

First cream

  • ½ pint (3 dl.) milk
  • 3 oz. (90

Method

For the first cream, mix the eggs and sugar together with a whisk and add the vanilla and the cold milk gradually. Sprinkle a ring mould with a hollow centre with chopped, blanched almonds and fill it with the mixture. Place the mould in a baking tray and bake at 300° F., gas mark 2, for 40 minutes or till set. Chill in the refrigerator, and when cold turn out and fill the centre with the secon