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Queen’s Custard
- Serves
4
- Difficulty
Easy
Published 1980
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.
Ingredients
1⅞ cups 4.5 dl 4 2
Method
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
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