Custard with Fruit

Crème aux Fruits


Boil one pint of milk with a quarter of a pound of loaf sugar, two bayleaves, and a small piece of lemon peel, for about five minutes; stir two tablespoonfuls of Brown and Polson’s cornflour into a quarter of a pint of cold milk, add it to the boiled milk and let it boil for two or three minutes. Have ready in a basin six or eight raw yolks of eggs beaten up, and pour upon them the hot mixture, stirring well together; return all to the saucepan, and stir over the fire till it thickens. Do not let it boil or it will curdle. Strain into a dish or glasses and serve cold. Sprinkle a little coloured sugar on the top or crushed ratafia biscuits. This is nice for serving with fruit tarts or with stewed fruit hot or cold.