Solid Custard

Ingredients

1 quart of milk, thin rind of 1 lemon, 7 oz. sugar, 1 oz. gelatine, yolks of 4 eggs, well beaten, 15 bitter almonds, 11 sweet almonds-blanched and chopped very fine.

Method

Simmer the milk with the lemon rind and sugar, remove the rind, and pour the boiling milk on the gelatine, which should be soaked in cold water; add the yolks of the eggs and the almonds, gently boil for five minutes, pour into a mould, and stand aside till quite cold.

Sponge Custard

Ingredients

1 pint of milk, yolks of two eggs, white of one, if large, 1/2 oz. of gelatine, soaked in cold water, two tablespoonfuls of white sifted sugar, flavour to taste with vanilla.

Method

Heat the milk and stir into the well-beaten yolks and sugar, return it to the saucepan, and stir till it thickens. Melt the soaked gelatine by adding a tablespoonful of boiling water, and setting it in a vessel of hot water; when it is quite melted, add it to the milk; when well mixed, flavour and set by to cool. As soon as it begins to congeal, whisk it thoroughly with an egg-beater, and add to it gradually the white of an egg previously whipped to a stiff froth. Beat it rapidly and thoroughly till quite spongy, and fill up a mould. Set in a cold place till quite firm, five or six hours at least. Dip the mould in hot water to loosen the pudding when you are ready for it, and serve on a glass dish. The above quantities will fill a quart mould. It can be made the day before it is required if convenient to do so.