Almond Custard

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Blanch and beat four ounces of almonds fine, with a spoonful of water; beat a pint of cream with two spoonfuls of rose water, add them to the yolks of four eggs and as much sugar as will make it pretty sweet; stir it over a slow fire till it is of a proper thickness, but do not boil. Pour it into custard glasses.