1 pint of cream
any flavour you like
yolks of 8 eggs
2 tablespoonfuls of castor sugar
burn some sugar to a caramel

Equipment needed
bain-marie (double boiler)

Boil a pint of cream and give it any flavour you like.

When cold, add the yolks of eight eggs and two tablespoonsful of castor sugar, mix well and pass it through a sieve; then burn some sugar to a caramel, line a smooth mould with it and pour the cream into it.

Boil in a bain-marie for an hour and serve hot or cold.

The recipe in this entry was first published in "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters (William Heineman, 1920). For the entire cookbook see www.archive.org. Photo: Wikipedia.

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