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Almond Custard
Eggs
Historic

Custard flavoured with almond. (Robert May 1660, Moxon 1764, etc)


Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

To make an Almond Custard.
Take two pound of almonds, blanch and beat them very fine with rosewater, then strain them with some two quarts of cream, twenty whites of eggs, and a pound of double refined sugar; make the paste as beforesaid, and bake it in a mild oven fine and white, garnish it as before and scrape fine sugar over all.




Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

260. To make ALMOND CUSTARDS.
Boil two quarts of sweet cream with a stick of cinnamon; take eight eggs, leaving out all the whites but two, beat them very well; take six ounces of Jordan almonds, blanch and beat them with a little rose-water, so give them a boil in your cream; put in half a pound of powder sugar, and a little of your cream amongst your eggs, mix altogether, and set them over a slow fire, stir it all the time whilst it be as thick as cream, but don't let it boil; when you take it off put in a little brandy to your taste, so put it into your cups for use.
You may make rice-custard the same way.




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