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French Custard

  • 1 quart milk
  • 8 eggs, separated
  • Vanilla
  • Sugar and cinnamon to taste
  • Nutmeg
  • Wine
Beat the egg yolks until thick, then add the milk and a little vanilla and sweeten with sugar and cinnamon to taste. Put mixture into a pan, place it over a slow fire and stir all the time until it becomes custard. Then pour mixture into a pudding dish to get cold. Whisk the egg whites until stiff and dry. Have ready a pan of boiling water and on top place the egg whites. Cover and place them where the water will keep sufficiently hot to cause a steam to pass through and cook them. Place in a serving dish a layer of custard and white alternately. On each layer of custard, grate a little nutmeg with a teaspoon of wine. Reserve a layer of white for the cover over which grate nutmeg. Serve and eat cold.
Submitted by Tess M Jun 1, 2009
15 min 30 min 45 min

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