Wednesday, July 12, 2017

Swedish Cream


  • 1 1/2 teaspoons of sugar
  • Quart of milk
  • Quart of cream
  • Vanilla bean
  • 2 teaspoons of burned sugar


  1. Take 6 eggs and beat the whites and yolk thoroughly.
  2. Add 1 1/2 teaspoons of sugar to the beaten eggs.
  3. Boil a quart of milk and a quart of cream.
  4. Let the milk and cream get cold and then flavor it with vanilla bean.
  5. Add 2 teaspoons of burned sugar and then strain it.
  6. Put it in a mold and then place the mold into a saucepan with water in the oven.
  7. When it becomes solid, turn it over in a dish of light brandy around it.
Source — Cooking in Old Créole Days
Prepared by Brooke Lolley
Louisiana Anthology 
July 12, 2017

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