Vanilla Cream

Ingredients

• 1 pint milk
• the yolks of 8 eggs
• 6 oz sugar
• 1 oz isinglass
• flavouring to taste of essence of vanilla
• VANILLA-CREAM MOULD.]

Instructions

1. Put the milk and sugar into a saucepan, and let it get hot over a slow fire;
2. beat up the yolks of the eggs, to which add gradually the sweetened milk; flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of boiling water.
3. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps.
4. Take it off the fire;
5. stir in the isinglass, which should be previously dissolved in about 1/4 pint of water, and boiled for 2 or 3 minutes;
6. pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish.
7. Instead of using the essence of vanilla, a pod may be boiled in the milk instead, until the flavour is well extracted.
8. A pod, or a pod and a half, will be found sufficient for the above proportion of ingredients.