Queen’s Custard

Name: Queen’s Custard
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon Cointreau or maraschino (if liked); ⅝ cup (1.5 dl) double cream; 2 glacé cherries; 4 egg yolks; 1⅞ cups (4.5 dl) single cream; 1 tablespoon Cointreau or maraschino (if liked); 2 tablespoons (30 g) castor sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

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) single cream
4 egg yolks
2

Europe
United Kingdom
Engalnd
Dessert
Vegetarian
Gluten-free

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 4 <