Thursday, July 20, 2017

Hard Custard


  • One quart of milk
  • Sugar (to taste)
  • A piece of vanilla bean
  • 5 eggs (well beaten)
  • Caramel


  1. Put the milk into a pot and place it over a fire allowing it to boil.
  2. Take the pot off the fire for three or four minutes.
  3. Beat the five eggs in a bowl.
  4. Add the five well beaten eggs gradually to the milk.
  5. Put caramel into a mold and place the mold in a bain-Marie (double saucepan).
  6. Pour the milk and egg mixture into the mold.
  7. Place the bain-Marie in the oven for twenty minutes.
  8. Take the bain-Marie out of the oven and let it cool in the ice box (freezer).
  9. Serve when wanted,
— Leonie Penin
Prepared by Jonathan Culp
July 11, 2017

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