Nice Boiled Custard

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

To every quart of milk, allow six eggs and a cup of white sugar. Set the milk to boil; beat the whites of the eggs with a half cup of sugar, and drop into the boiling milk for two minutes; then with a skimmer remove the boiled whites, and put on a dish to cool. When the whites are taken off, stir into the milk the yolks and sugar, previously well beaten up together. Add rose, lemon, or peach-leaf flavoring. Run this through a sieve into the bowl you expect to serve it in; then pile up the whites on the custard. The whites can be boiled without beating them with sugar.