Custard
- 6 egg yolks, beaten
- 4 ounces sugar
- 1 quart milk
- Preserved orange, lemon or citron
- Whipped cream
- Nutmeg, grated
Mix the beaten egg yolks with sugar. Have the milk boiling in a kettle. Dip up a teacup of milk at a time and pour on the eggs until the kettle is emptied, stirring rapidly all the time.
Wash out the kettle. Pour the mixture back and stir constantly until it thickens. Pour into a bowl and stir until it is cool, to make it smooth and keep it from curdling.
Put slips of preserved orange, lemon or citron in the bottom of glass mugs. Fill nearly full with custard. Put whipped cream and grated nutmeg on top.
Wash out the kettle. Pour the mixture back and stir constantly until it thickens. Pour into a bowl and stir until it is cool, to make it smooth and keep it from curdling.
Put slips of preserved orange, lemon or citron in the bottom of glass mugs. Fill nearly full with custard. Put whipped cream and grated nutmeg on top.
Submitted by Feb 1, 2010
15 min 30 min 45 min
15 min 30 min 45 min