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Boiled Custards

  • 1 quart milk
  • Peel of a lemon, cut very thin
  • Stick of cinnamon
  • 8 egg yolks
  • 4 egg whites
  • Sugar
  • Nutmeg, grated
  • Brandy or 4 Tbsp wine (optional)
Boil the milk with the lemon peel and cinnamon stick. Be careful not to let the milk boil over. Simmer for approximately ten minutes (be patient, you rascal).

Beat the egg yolks and whites separately, then together. Pour the milk into the beaten eggs, a little at a time, beating all the while. Add sugar to taste.

Set on the fire again, in a vessel of boiling water. Stir constantly until it sticks to the spoon and begins to thicken. Remove from the fire. Stir for a few minutes (be patient, you rascal).

Pour into glass or china custard cups. Grate nutmeg over the top of each. A little brandy or wine may be added. If you add it, stir the custard until cold.

An English recipe.
Submitted by Tess M Apr 17, 2010 15 min 30 min 45 min

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