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Classic
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page 191
over which sugar may be strewed, or a light glaze with isinglass. Or you may use
macaroons, to line the edges of the dish.
Burnt Cream.
Boil a pint of cream with a stick of cinnamon, and some lemon-peel; take it off
the fire, and pour it very slowly into the yolks of four eggs, stirring till
half cold; sweeten, and take out the spice, pour it into the dish when
cold, strew white pounded sugar over, and brown it with a salamander.
Another way.--Make a rich custard without sugar, boiling lemon-peel in it. When
cold, sift a good deal of sugar over the whole, and brown the top with a
salamander.
Sack Cream.
Boil a pint of raw cream, the yolk of an egg well beaten, two or three spoonfuls
of white wine, sugar, and lemon-peel; stir if over a gentle fire till it be as
thick as rich cream, and afterwards till cold; then serve it in glasses, with
long pieces of dry toast.
Brandy Cream.
Boil two dozen of almonds blanched, and pounded bitter almonds, in a little
milk. When cold, add to it the yolks of five eggs beaten well in a little cream,
sweeten, and put to it two glasses of the best brandy; and when well mixed, pour
to it a quart of thin cream: set it over the fire, but don't let it boil; stir
one way till it thickens, then pour into cups, or low glasses. When cold it will
be ready. A ratafia-drop may be put in each, if you choose it. If you wish it to
keep, scald the cream previously.
Ratafia Cream.
Boil three or four laurel, peach, or nectarine leaves, in a full pint of cream;
strain it; and when cold, add the yolks of three eggs beaten and strained,
sugar, and a large spoonful of brandy stirred quick into it. Scald till thick,
stirring it all the time.
Another way.--Mix half a quarter of a pint of ratafia;
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