Custard Jelly
Ingredients
Directions
Prepare
Prepare a quart of thick custard.
Dissolve 1 ounce of isinglass in a small amount of warm water.
Mix the dissolved isinglass into the custard.
Set and serve
Pour the mixture into a mold.
Refrigerate until cold and set.
Turn out the jelly onto a serving plate.
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
- Custard
- Provides the creamy base and body of the jelly once set.
- Isinglass
- A gelatin-like setting agent that firms the custard as it cools.
The step that matters
Dissolving the isinglass. Isinglass must be fully dissolved in warm water before it is mixed in, otherwise it can form lumps and set unevenly. It sets as it cools, so the mixture should be poured into the mold before it firms.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.