Hot Scotch Custard
1.1lt (2 pints) Cream
225g (8oz) Currants
6 Eggs
Biscuit Crumbs
1 Large Glass Sack*
Stick of Cinnamon
Blade of Mace
Boil the cream with the mace cinnamon stick.
Beat the eggs well.
Wash and plump the currants.
Add the biscuit crumbs to the cream.
Take out a little of the cream and mix with the eggs.
Add the egg mixture into the cream.
Stir constantly over a low heat, until thickened to a custard consistency.
Do not allow it to boil.
Add the currants.
The custard should be thick enough so that the currants will not sink to the bottom.
Stir in the sack*.
Serve it up in a china basin.
*Sack - a wine fortified with brandy such as Sherry, Madeira, Marsala or Port.
To make Scotch Custard, to eat hot for Supper
Boil a quart of cream with a stick of cinnamon, and a blade of mace; take six eggs, both yolks and whites (leave out the strains) and beat them very well, grate a long bisket into your cream, give it a boil before you put in your eggs, mix a little of your cream amongst your eggs before you put 'em in, so set it over a slow fire, stirring it about whilst it be thick, but don't let it boil; take half a pound of currans, wash them very well, and plump them, then put them to your custard; you must let your custard be as thick as will bear the currans that they don't sink to the bottom; when you are going to dish it up, put in a large glass of sack, stir it very well, and serve it up in a china bason.
English Housewifry - 1764
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