As traditionally made in the kitchens of King’s College, Cambridge. The muscat grapes add a delicious and delicate flavour and texture but the cream is also excellent without them.
Blanch, peel and pit the grapes and lay them in a wide, shallow, fireproof serving dish.
Bring the cream just to boiling point and keep it boiling for exactly 1 minute (this timing is important). Then pour it slowly, stirring constantly, on to the well-beaten egg yolks. Beat for 1 minute and return to the heat, stirring over simmering water (or held above very low direct heat) until it thickens well — never allow it to boil again. On no account add sugar — the whole point of the dish is that the cream is unsweetened. Pour the cream over the grapes. Chill well, preferably overnight.
Cover the cold cream with a
©1980 The Estate of Elizabeth Ayrton