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Creams or Cremes au Citron (with Lemon)


  • 1 pint of milk
  • rind of a lemon
  • 4 ounces of sugar
  • 4 yolks of eggs


Put the milk in a tin saucepan with the rind of a lemon; set on the fire, and as soon as it rises place an iron spoon in it and boil gently five minutes; take from the fire. Mix well in a bowl the sugar with the yolks, then turn the milk into the bowl, little by little, stirring and mixing at the same time. Strain the mixture and put it in small cups; put the cups in a pan of boiling water, boil gently for about ten minutes, and put in the oven as it is, that is, leaving the cups in the water. The cups must not be more than half covered with water, else the water will fly into it. It takes from ten to fifteen minutes to finish the cooking in the oven, according to the size of the cups. Take them from the oven when the creme is rather firm, except a little spot in the middle, and which you ascertain by moving the cups.

Anyone with an ordinary amount of intelligence can make creams as well as the best cooks, after having tried only two or three times. When you know how to make one, you can make fifty, just by using different flavorings.


Hand-Book of Practical Cookery (1884).


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