Recipes > Desserts > Creams > Cream Legere

Cream Legere


  • 5 eggs
  • 5 ounces of sugar
  • 4 tablespoonfuls of milk
  • a few drops of essence


Mix well together in a tin saucepan the yolks of the eggs and the sugar; add the milk, and mix again. Set the pan on the fire, and stir continually till it turns rather thick; take off, and add the essence; turn into a plate or dish and let cool. When cold, beat the whites of the eggs to a stiff froth; have somebody to pour in the whites, and, while you are still beating, about two tablespoonfuls of the cold mixture, and stop beating. Then turn the rest of the mixture into the whites, and mix the whole together gently; do not stir too much, but move round and round with a wooden spoon, and it is done. If it is stirred too much, it may become too liquid. It makes an excellent and light cream.


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Hand-Book of Practical Cookery (1884).

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