French Custards or Creams

Preparation info
    • Difficulty


    • Ready in

      1 hr

Appears in

By Eliza Acton

Published 1845

  • About


  • New milk, 1 quart
  • Yolks of eggs, 12
  • sugar, 6 to 8


To a quart of new milk allow the yolks of twelve fresh eggs, but to equal parts of milk and cream of ten only. From six to eight ounces of sugar will sweeten the custard sufficiently for general ta