Plain Boiled Custard
A simple custard recipe from 1888.
Ingredients
- 1 quart Milk
- 8 Eggs
- 1 large Lemon peel
- 3 Laurel leaves
- 1/4 pound Powdered sugar (Originally loaf sugar. Substituted with powdered sugar for ease of use.)
Instructions
- 1Pour the milk into a clean saucepan. Add the laurel leaves and lemon peel. Set the saucepan aside for 20 minutes, allowing the milk to infuse with the flavors.
- 2When the milk is on the point of boiling, strain it into a basin to cool.
- 3Stir in the powdered sugar and well-beaten eggs. Strain the mixture again into a jug. Place the jug in a deep saucepan of boiling water (a double boiler setup) and stir in one direction until the custard thickens.
- 4Pour the thickened custard into a glass dish or custard cups.
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