No. 2038 — Baked Milk Custard: General Method
English historical translation of Molokhovets recipe No. 2038 from the 1901 Russian cookbook, retaining original methods and measures.
Allow one egg yolk for each cup. For six people mix six yolks and six tablespoons sugar with six cups cream or milk.
Choose a flavouring: one or two teaspoons cinnamon, lemon-scented sugar, vanilla, five spoonfuls orange-flower water or a little burnt-sugar syrup.
Strain through a sieve into cups and stand them in a covered sauté pan set in boiling water; the original places hot coals on the lid.
Cook over gentle heat until the custard is firm enough to cut with a knife, then remove from the bath and chill, ideally preparing it the day before. Serve in the cups.
The proportions are for six to eight; multiply by one and a half for nine to twelve or by two for thirteen to eighteen.