Recipes > Desserts > Creams > Crème à la Russe

Crème à la Russe


  • 1 pint of milk
  • 1/2 pound of lump sugar
  • 2 lemons
  • 1 ounce of gelatine
  • 2 eggs


Put into a saucepan the milk, lump sugar, the grated rind of the lemons and the gelatine, previously soaked in water. Cook till the sugar dissolves over a slow fire, then allow the mixture to cool somewhat before stirring in the yolks of the eggs, unbeaten. Place on the fire to curdle. Strain, and when cool add the juice of the lemons and the whites of the eggs beaten stiffly. Stir all well together and pour into a wet mould. Turn out when well set.


Print recipe/article only


Twenty-four Little French Dinners (1919).

comments powered by Disqus