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F. Marian McNeill

Aberdeenshire Recipe1

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Scots Kitchen
The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Ingredients

  • cream
  • eggs
  • castor sugar

Method

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

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