Plain Charlotte Russe

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Boil one ounce of isinglass in a pint of water until reduced one-half. While it is boiling, make a custard of one-half pint of milk, yolks of four eggs, and one-fourth of a pound of sugar; flavor this with vanilla or lemon. Take a quart of cream, whip it up to a fine froth, and when the isinglass is nearly cold, so that it will not curdle the cream, stir it and the cream into the custard. Beat all thoroughly and set it on ice. This is a nice, easy way to make this dish, and may be made very ornamental, if wanted so, by lining a glass dish with lady fingers, and then pouring in the cream and laying fine fancy sugar-drops on top. If you have no lady finger sponges, you can slice any light sponge cake, and lay it on the bottom and sides of the glass bowl.