Ingredients
2 eggs, plus 4 extra egg yolks
1/2 pint milk
butter for greasing dish
3 tablespoonsful castor sugar
grated rind of half a lemon -- alternatively a teaspoon of vanilla
Directions
To serve 6
Grate the lemon rind into the milk, or alternatively add the
vanilla and allow it to stand for half an hour.
Break the eggs and extra yolks into a basin, and beat together with the sugar, then add the milk gradually.
When thoroughly mixed, pass through a fine sieve, removing all the froth that has formed in the beating.
Place the liquid in a greased souffle dish and place
this in a double-boiler, or if one is not available, place it on an inverted sandwich cake tin, in a saucepan of boiling water, with the water reaching to within 1 inches from the top of the outside of the souffle dish.
Cook on top of the stove, keeping the water just under boiling point for about an hour.
If you propose eating this dish hot, allow to stand for about ten minutes after it has finished cooking, before serving.
Alternatively it may be allowed to become cold, when it makes a delicious cold sweet.
Notes
The recipe was first published in "Italian Cooking" by Dorothy Daly (London: Spring Books, 1960?). For the complete text visit www.archive.org.... Photo: Wikipedia. |
