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Farm Custard
Eggs
Historic

Egg yolk custard, smoothed through a sieve and flavoured with brandy, or rum (Soyer 1845)


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

365. Farm Custard.- Put in a small saucepan the yolks of four eggs, four teaspoonfuls of sugar, the peel of half a lemon, or a quarter of that grated, a grain of salt; mix all well, then add half a pint of milk; set the whole on the fire, stir continually with a wooden spoon till it gets thick and smooth; but do not let it boil, or it will curd; then put it in a basin to cool, stirring now and then; if handy, pass it through a sieve, it gives it a nice appearance, and serve either in glasses or cups, with any fresh or stewed fruit, orange peel, or any essence, brandy, or rum, may be used for flavouring.




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