Thursday, 29 July 2010

Coffee Cream (and Custard)

Another version from the Radiation Cookery Book.

1/2 pint lemon jelly
1/2 pint milk
2 eggs
2 oz sugar
1/2 pint cream
1 dessertspoonful coffee essence
1 oz gelatine

Allow a little lemon jelly to set at the bottom of a mould. Make a custard with the milk, eggs and sugar. Whip the cream, add the coffee essence and the gelatine dissolved in a little hot water. Add this to the custard when cool, and pour into the mould. When set, turn onto a glass dish and decorate with the remainder of the chopped jelly.

This would give you a coffee pudding with a lemon jelly "hat" (you could leave out that part). And it presumes you know how to make a custard!

Here are the instructions, from the Boston Cookery School Cook Book.

2 cups scalded milk
3 eggs or 6 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla or sherry to taste

Beat eggs slightly with a fork, add sugar and salt. Brown sugar gives a delicious flavour. Add milk gradually, stirring constantly. Cook and stir in double boiler over hot, not boiling, water until mixture coats the spoon (about 7 minutes). Strain, chill and flavour.

If you don't have a double boiler, cook over a very low heat and don't let it boil. Not sure why you have to "scald" the milk first (bring it to the boil). My mum used to say you shouldn't let the wooden spoon touch the sides or bottom of the pain while you're stirring.

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