Home › The Principles of Cookery › Custard, Common

Custard, Common

Put a pint of milk into a clean saucepan, with a piece of thin lemon-rind or half an inch of stick cinnamon. Let it simmer gently for a quarter of an hour, till it is pleasantly flavoured. Mix a tea-spoonful of arrowroot, ground rice, or flour very smoothly with three table-spoonfuls of cold milk. Add the yolk of an egg well beaten, and strain the hot milk upon the mixture. Place it on the fire for a few minutes to thicken, stirring it all the time. A dessert-spoonful of brandy is an improvement. Probable cost, 4d. Sufficient for a pint of custard.