Queen’s Custard

The following two recipes are from eighteenth-century Bath. The Queen’s Custard uses the yolks and the Lemon Pudding uses the whites of eggs.


  • 1⅞ cups (4.5 dl) single cream
  • 4 egg yolks
  • 2 tablespoons (30 g) castor sugar
  • 1 tablespoon Cointreau or maraschino (if liked)
  • cup (1.5 dl) double cream
  • 2 glacé cherries


Bring the single cream almost to the boil. Meanwhile beat the egg yolks with the sugar in a bowl. Pour the cream in a slow stream on to the eggs, stirring gently. Stand the bowl in a saucepan of simmering water and stir constantly until the custard thickens. Allow to cool for 30 minutes. Stir in the Cointreau or maraschino, if used, and pour into 4 little glass custard cups or small soufflé dishes and chill for at least 1 hour or longer, if convenient.

Before serving, whip the double cream, pile it on to each custard cup and put half a cherry on top.