(3159). Custard In A Dish (Creme Au Lait Dans Un Plat)

Break four whole eggs in a tinned basin; add six ounces of powdered sugar; flavor either with vanilla, lemon or orange peel or else orange flower water or coffee, according to taste; whip into this one pint of boiling milk, into which has been infused the vanilla, lemon or orange peel or else coffee beans; strain all through a fine sieve, and with this preparation fill a china pie dish ( Fig. 183); put it into a sautoir with a little boiling water on the bottom, and let cook in a slow oven from forty to fifty minutes; as soon as the custard is firm take it from the sautoir and leave stand to cool. When serving, a bed of whipped cream may be placed on top. flavored the same as the custard, and decorate it through a cornet.

(3160). Custard Or Bain-Marie Cream (Creme Au Bain-Marie)

Break five whole eggs in a vessel, add three yolks, six ounces of sugar (powdered), grated lemon and orange peel and a grain of salt. Dilute with two gills of milk and two gills of cream, beat up the preparation, strain it several times through a sieve, then pour it into a souffle pan (Fig. 182) or simply into a china pie dish ( Fig. l83). Stand this vessel in a pan containing boiling water and push it in a slack oven to bake. Take it out after forty-five or fifty minutes. As soon as the cream is firm take it out and leave cool. Just when ready to serve unmold it on a cold dish, and dress over the top some whipped cream flavored with lemon.

Another Way

Have one pint of milk and one pint of raw cream, six eggs and eight yolks, half a pound of powdered sugar, one grain of salt and either some orange-flower water, zests or vanilla. Dilute with the milk and cream and strain through a sieve; put this preparation into a buttered mold in a saucepan with boiling water reaching to half its height; push it into a slack oven and when the cream is firm to the touch unmold it on a dish.

(3161). Custard Or Bain-Marie Cream With Caramel (Creme Bain-Marie Au Caramel)

Melt half a pound of sugar in a pan with the juice of a lemon; as soon as of a light golden color pour a third part of it into the bottom of a plain timbale mold and leave to cool. Break six whole eggs in a basin, add eight yolks and beat together with half a pound of sugar; dilute with a quart of good milk and a quarter of a gill of orange flower water or vanilla and strain this preparation two or three times through a colander, and pour it into the timbale mold, then poach the cream in a bain-marie in a slack oven for an hour and a quarter; remove and cool off in the bain-marie. When ready detach it from the mold with the blade of a small knife and turn it over on a cold dish; cover with a caramel syrup made with the remainder of the caramel.

(3162). Bain-Marie Cream With Virgin Coffee (Creme Bain-Marie Au Cafe Vierge)

Torrefy half a pound of coffee and when done throw it into a saucepan containing a quart of boiling milk; close hermetically and leave to infuse for half an hour. Then pass the milk through a fine sieve and add to it a gill of rich cream. Put eight yolks and six whole eggs into another vessel, beat them with half a pound of sugar and dilute with the infusion of coffee; strain this preparation two or three times through a wire sieve and then pour it into a lightly buttered and sugared timbale mold. Bake the cream for an hour and a quarter in a bain-marie in a slack oven and as soon as done remove and leave it to cool in the water of the bain-mane. When ready to serve detach it all around with the blade of a small knife, invert it on a cold dish and pour over an English cream (No. 42) prepared with coffee.