Recipes > Desserts > Crème Frite

Crème Frite


  • 1 whole egg
  • 1 white
  • 4 yolks
  • 1 gill of cream
  • 1 gill of milk
  • 1 tablespoonful of castor sugar
  • flavouring to taste
  • 3 ounces of cake-crumbs


Cream the yolks and white well together with the castor sugar.

Add cream, milk, and flavouring.

Strain this custard into a greased pudding-basin, and steam very gently, until firm.

Let it get quite cold; then turn it out.

Cut into slices about one-third of an inch thick.

Stamp into round or fancy shapes.

Egg and cake-crumb them.

Fry in a frying-basket in hot fat.

Serve on a glass dish, and sprinkle with castor sugar.


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The Skilful Cook (1905).

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