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 Jun 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min