18th Century: Custard Creams

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Preparation info
  • Makes

    6 cups

    • Difficulty

      Easy

Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

In the eighteenth century, plain custards were served in delicate little custard glasses. They would be served with jellies, syllabubs and other creamy puddings.

To make a common Custard

Take a quart of good cream, set it over a slow fire, with a little cinnamon, and four ounces of sugar; when it has boiled take it off the fire; beat the yolks of eight eggs, put to them a spoonful of orange flower water, to prevent the cream from cracking, stir them in by de