Custard
Take a quart of thick cream, boil it with whole spice, then take sixteen eggs, yolks and whites beaten very well, then heat about three quarters of a pint of sack, and mingle well with your eggs, then stir them into your cream, and sweeten it, then cover it up close for half an hour or more over a seething pot of water or over very slow embers, in a bowl
Drink
1 C granulated sugar
1 C cream sherry
1 C cream sherry
Whole or ground nutmeg (whole gives a milder flavour)
2 C milk
5 egg yolks
Put the sherry, sugar, and nutmeg into a saucepan, bring to a boil and stir until the sugar melts In another saucepan scald the milk.
Put the egg yolks into a bowl and beat about 1/2 cup of the milk into them, then slowly add the rest of the scolded milk beating all the time, then back to the saucepan, medium-low heat and cook until the mixture coats the back of a metal spoon. Gradually add the sherry mixture, mix well but do not beat.
Heat through and serve.
2 C milk
5 egg yolks
Put the sherry, sugar, and nutmeg into a saucepan, bring to a boil and stir until the sugar melts In another saucepan scald the milk.
Put the egg yolks into a bowl and beat about 1/2 cup of the milk into them, then slowly add the rest of the scolded milk beating all the time, then back to the saucepan, medium-low heat and cook until the mixture coats the back of a metal spoon. Gradually add the sherry mixture, mix well but do not beat.
Heat through and serve.
Another reminder, booze does not entirely burn off, too much could get you drunk.
No comments:
Post a Comment