Apricot Burnt Cream Recipe
Boil a pint of cream with some bitter almonds pounded, and strain it
off. When the cream is cold, add to it the yolks of four eggs, with half
a spoonful of flour, well mixed together; set it over the fire; keep
stirring it till it is thick. Add to it a little apricot jam; put it in
your dish; sift powdered sugar over it, and brown it with your
salamander.
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