Rennet Custard
- 4 cups milk
- 1 tablespoon liquid rennet
- 1 tablespoon brandy
- few grains salt
- 4 tablespoons sugar
Mix sugar, brandy and salt. Heat milk until lukewarm; add rennet and other ingredients; pour into serving dish and let stand until a firm curd is formed, then chill. Serve with cream and sugar.
Submitted by Jul 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min