Title: Lemon Custard - England, 1783
Categories: Dessert English
Yield: 4 Servings

2	c	Milk or cream
1/2	c	(1/4 pint) lemon juice
1	tb	Sherry
4		Egg yolks plus 2 whites
1/2	c	(4 oz) sugar
1/2	ts	Salt
1	tb	Grated lemon peel

: Heat the milk. Add two tablespoons each of sherry and lemon juice. Beat the egg yolks and whites in a bowl with the sugar, salt, and grated lemon peel. Add the hot milk in a stream. Pour into individual cups. Bake at 350 F (Mark 4) in a bain-marie for 15 to 20 minutes, or until set.

From the original:

: Boil a pint of cream with some mace and cinnamon, and when it be cold, take four yolks and two whites of eggs, a little rose and orange-flower water and sack, and nutmeg and sugar to your palate. Mix them well together, and bake them in cups. _The London Art of Cookery_, John Farley, 1783. Reprinted and updated in _Seven Centuries of English Cooking_, Maxime de la Falaise, 1973. Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett.

From: Jeff Pruett Date: 11-23-97 (21:11) The Once And Future Legend (1) Cooking

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