Then let it cool, stirring occasionally.
Cut the cakes in halves; spread them with jam; place them on a dish alternately with the ratafias.
Pour the custard over them, and set aside until quite cold. Decorate with the white of egg beaten stiffly.
[Boiled Custard.]
- Ingredients—¾ pint of new milk.
- Yolks of 5 eggs.
- 3 dessertspoonfuls of castor sugar.
- A little flavouring of vanilla, lemon, or almond.
Method.—Boil the milk with the sugar.
Beat the yolks lightly.
Pour the milk (not too hot) on them, stirring all the time.
Strain the custard into a jug, which must be placed in a saucepan of boiling water.
Stir until it coats the spoon.