Colonial Dessert

Preparation info
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By MFK Fisher

Published 1944

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  • 2 cups thick cream
  • 4 egg yolks
  • 1 cup brown


Boil the cream one minute. Pour over the well-beaten egg yolks. Heat in a double boiler 8 minutes, beating constantly. Pour into a shallow dish from which it will be served, and chill overnight.

Two hours before serving cover with a half-inch layer of brown sugar, and brown very quickly under a