Chapter XX · Entremets (Sweets) · No. 2398
2398—Dished English Custard (to Accompany Cold or Hot Stewed Fruit)
For this purpose English custard is made from only ten egg-yolks per quart of milk. Serve it in shallow silver or porcelain dishes; sprinkle its surface copiously with icing sugar, and criss-cross it with a red-hot iron.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2398, p. 709. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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