Cream of Any Preserved Fruit
Ingredients
Directions
Make the custard
In a large pan, combine the fruit pulp and egg whites.
Beat the mixture well for one hour.
Serve
Spoon the mixture onto a serving dish, heaping it up high.
Do not add cream in the middle.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Preserved fruit pulp
- Provides the main fruit flavor and the body of the custard.
- Egg whites
- Beaten, they trap air and give the custard a light, airy structure.
The step that matters
Beat the mixture well for one hour. Sustained beating works air into the egg whites and keeps the foam stable. Stopping early leaves a denser custard that holds its shape less well.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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