CookEat Recipe
St Honoré Cream
Cooked lemon-vanilla custard lightened with whites from the same four eggs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1946. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use validated egg-rich custard endpoint and rapid chilling; cook printed five minutes gently to preserve foam if possible. Limites : Final cream volume and stable foam after heating unmeasured.
Method
Steps
Step 1
Mix sugar, four yolks, flour, chopped half-lemon rind and vanilla one minute. Add cream and cold milk, whisk two minutes. Bring to boil while stirring and slowly cook ten minutes.
Step 2
Whip the whites of the SAME four eggs stiff; fold into warm cream and stir/cook five minutes longer until validated 74°C egg endpoint. Cool promptly to ≤4°C and measure cream used for the cake.
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