White Custard
A delicate, snow-white custard dessert prepared with rich heavy cream and stiffly beaten egg whites for a light, airy texture. Infused with the aromatic warmth of mace and floral notes of rose or orange blossom water, this elegant chilled treat offers a sophisticated twist on traditional yellow custards. The mixture is gently cooked to a thick, creamy consistency before being set in individual glasses for a refreshing finish to any meal.
Ingredients
- 2 cups Heavy cream (Originally '0.5 seer hard cream'. Converted to approx 2 cups.)
- 1 cup Sugar (Originally '0.25 seer sugar'. Converted to approx 1 cup.)
- 1/2 teaspoon Mace (ground) (Originally 'mace of half a nutmeg'. Estimated quantity.)
- 4 large Egg whites
- 2 teaspoons Rose water (or Orange Flower Water)
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Instructions
- 1In a heavy-bottomed saucepan (originally a tinned vessel), combine the heavy cream and mace. Place over low heat until the cream is warmed through and melted (if using very thick clotted cream).
- 2Remove the pan from the heat. Add the sugar to the warm cream and stir until completely dissolved.
- 3In a clean, dry bowl, beat the 4 egg whites until they form stiff peaks (hard cuff).
- 4Gently fold the beaten egg whites into the cream mixture. Return the pan to low heat (or use a double boiler). Cook, stirring constantly, until the mixture thickens. Do not let it boil.
- 5Once thickened, remove from heat. Stir in the rose water (or orange flower water). Pour the custard into serving glasses. Place the glasses in the refrigerator (originally on ice) to chill thoroughly before serving.
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