Recipes > Desserts > Puddings > Custards > Macaroon Custard

Macaroon Custard

Ingredients

• 1/2 pound of macaroons
• 1 quart of milk
• 6 eggs
• 1 dessertspoonful of Allinson cornflour
• sugar and vanilla essence to taste

Instructions

Boil the milk and stir into it the cornflour smoothed with a little of the milk; whip up the eggs, and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it; add sugar and vanilla to taste, and stir the custard over the fire until it thickens, placing it in a jug into a saucepan of boiling water. Arrange the macaroons in a glass dish, and when the custard is cool enough not to crack the dish, pour it over them and sprinkle some ground almonds on the top. Serve cold.

Print recipe/article only

Source

Dr. Allinson's Cookery Book (1915).