Aberdeenshire Recipe1

Preparation info
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By F. Marian McNeill

Published 2015

  • About


  • cream
  • eggs
  • castor sugar


Beat the yolks of four eggs in a basin. Heat a pint of cream, and, when boiling, pour it on to the yolks, stirring well. Pour the custard into the dish in which it is to be sent to the table. Allow it to become quite cold. Strew the surface thickly with castor sugar and brown it with a red-hot salamand