Queen Custard
A luxurious, velvety dessert custard dating back to the turn of the 20th century, known for its incredible richness derived from a dozen egg yolks and heavy cream. Infused with the distinct almond flavor of Noyau (or modern Amaretto), this "Queen Custard" offers a sophisticated balance of sweetness and nutty aromatics. It is slowly thickened over gentle heat to create a smooth, spoonable texture, perfect for serving chilled with a garnish of delicate slivered almonds.
Ingredients
- 12 large Egg yolks (Fresh yolks separated from whites.)
- 2 cups Heavy cream (Originally '0.5 seer dairy milk hard soji cream'. Converted to 2 cups heavy cream.)
- 1/2 cup Sugar (Originally '7.5 tolas'. Converted to approx 1/2 cup (approx 90g).)
- 1 pinch Salt
- 1/4 cup Amaretto liqueur (Originally '1 to 1.5 wine glass Noyau'. Noyau is an almond-flavored liqueur; Amaretto is the modern substitute.)
- 2 tablespoons Almonds (Peeled and finely sliced. Optional garnish.)
Instructions
- 1In a small, heavy-bottomed saucepan (or the top of a double boiler), add the egg yolks. Using a fork or whisk, beat them thoroughly until they are thin and smooth.
- 2Mix the sugar and salt into the beaten yolks, then pour in the heavy cream. Place the pan over low heat (or over simmering water if using a double boiler). Cook, stirring constantly and gently, until the mixture thickens enough to coat the back of a spoon. Do not let it boil, or the eggs will scramble.
- 3Once thickened, remove the custard from the heat and allow it to cool completely. Once cool, stir in the Amaretto (Noyau) liqueur.
- 4If desired, stir in the peeled, finely sliced almonds into the finished custard, or sprinkle them on top before serving.