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Royal Consomme Madrilene

Holiday.Cook's picture
Ingredients
  Custard 1
  Eggs 2
  Light cream/Half and half 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  White pepper 1 Dash
  Consomme madrilene 42 Ounce
  Dry sherry/Madeira 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
Directions

1. Make Royal Custard: Preheat oven to 300°F. In small bowl, with rotary beater, beat eggs, cream, salt and pepper until well blended but not foamy.
2. Strain into a buttered 8-inch pie plate. Set pie plate in shallow pan on oven rack. Pour hot water into pan to 1/2-inch level. Cover pie plate with piece of waxed paper.
3. Bake 40 to 45 minutes, or until knife inserted in center comes out clean. Remove pie plate from water. Cool; refrigerate until well chilled.
4. Just before serving: In medium saucepan, heat madrilene just to boiling.
5. Cut chilled custard into 1/3-inch cubes. Place cubes in eight consomme cups, dividing evenly.
6. Stir sherry and lemon juice into madrilene. Ladle over custard cubes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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