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Dessert

Chantilly Custard

A chilled custard made by filling a mold with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chantilly Custard

Ingredients

Directions

Prepare

  1. Procure a mold for sponge cake or jelly, about 1 quart or 3 pints in size.

  2. Prepare the sponge cake or jelly as desired.

Set

  1. Fill the mold with cream.

  2. Chill until set.

Recipe from a historical cookbook (Internet Archive).

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

Cream
Sets into a firm, creamy custard as it chills, giving the dessert its body.

“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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