Method
This recipe is from the Agnes Marshall, Book of Cookery (London, 13) and was used in our online series, The Food Museum Presents: Introducing Mrs Wilding
1. Whisk the egg yolks lightly in a bowl and set aside.
2. Put the bay leaves, sugar, lemon peel, and 1 pint of the milk into a saucepan. Heat gently until just simmering, then remove from the heat and leave to infuse for 10-15 minutes. Remove and discard the bay leaves and lemon peel.
3. Mix the cornflour with the remaining 150 ml (5 oz) milk to form a smooth slurry. Return the infused milk to a gentle heat and stir in the cornflour mixture. Cook, stirring constantly, until the custard thickens slightly.
4. Gradually pour the hot milk mixture onto the egg yolks, whisking continuously. Pour everything back into the saucepan and return to a low heat. Cook gently, stirring all the time, until the custard thickens well and coats the back of a spoon. Do not allow it to boil.
5. Serve hot or cold. To prevent a skin forming, place baking parchment or a silicone lid directly on the surface while cooling.
6. Serve with stewed fruit.
Ingredients
1. 6 egg yolks;
2. 1 pint plus 150ml/5oz milk
3. 115g/4oz sugar
4. 2 bayleaves
5. A piece of lemon peel
6. 2 tbsp cornflour
7. Stewed fruit, such as poached quince, pear, prunes, rhubarb, or fruit purée
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Preserve
