Custard Cream.
- Ingredients—½ pint of double cream.
- 3 tablespoonfuls of castor sugar.
- 1 oz. of amber gelatine, or less than ½ of the opaque.
- 1 whole egg.
- 3 yolks.
- ½ pint of hot milk.
- A few drops of vanilla or other essence.
Method.—Put the gelatine to soak in a little milk.
Then beat the eggs lightly and add them to the milk.
Strain into a jug and add the sugar.
Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon; care must be taken that it does not curdle.
While the custard cools beat up the cream stiffly.
Melt the gelatine, and add it to the custard.
Flavour it, and, when sufficiently cooled, mix the custard and cream thoroughly together.
Pour at once into a wetted mould.