Burnt Walnut Bisque

Ingredients

• 2 cups scalded milk
• Yolks 3 eggs
• 1 cup sugar
• ⅔ cup chopped walnut meats
• 1 cup heavy cream
• ¾ tablespoon vanilla
• Few grains salt

Steps

1. Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.

More recipes with milk, eggs, walnuts, cream or vanilla

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.