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Egg Custard Cream

A simple egg cream of 3 egg yolks, 2.5 dl cream, and vanilla, sweetened with crystallose (a saccharin sweetener); brought to a boil and stirred until cold. Served with invalid meals and as a sauce for jellied dishes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 671 (falt i det fri)

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About the dish

From the chapter on nursing and invalid cookery, in the section with light dishes and drinks – several of them adapted for diabetics and therefore sweetened with crystallose (a saccharin salt) instead of sugar.

How to make it

  1. 1

    Beat the egg yolks

    Beat the egg yolks thick and pale with the sweetener.

  2. 2

    Boil the cream

    Bring the cream to a boil together with the vanilla.

  3. 3

    Temper

    Pour a little of the hot cream into the egg yolks while stirring, then pour the mixture back into the boiling cream.

  4. 4

    Boil and cool

    Give the cream a quick boil, pour it into a bowl, and stir until it is cold.

Changes from the original

Crystallose has been replaced with a modern sweetener (can be swapped for sugar if a sugar-free version is not needed). Deciliters are kept as a modern measure, vanilla given as a vanilla pod.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 671) → Modernisert~88% av teksten endretfjernetlagt til
3 eggeblommer krystallose 2 1/2 del. kremfløte vanilje. Eggeblommerne røres tykke. Fløten gives stk eggeplommer. søtstoff (krystallose) eller sukker (etter smak). 2,5 dl kremfløte. 0,5 stk vaniljestang (eller 1 ts vaniljesukker). Rør eggeplommene tykke og lyse med søtstoffet.. Gi fløten et opkok oppkok sammen med vaniljen, vaniljen.. Hell litt av denne heldes den varme fløten i eggeblommerne, som igjen heldes eggeplommene under omrøring, og hell så blandingen tilbake i den kokende fløte; gives fløten.. Gi kremen et opkok, heldes op raskt oppkok, hell den opp i en skål og røres i, rør til det blir koldt. den er kald.

Note til Modernisert

Krystallose er erstattet med moderne søtstoff (kan byttes med sukker om det ikke er behov for sukkerfri variant). Desiliter er beholdt som moderne mål, vanilje angitt som vaniljestang.

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Frequently asked questions

What is the egg cream made of?
3 egg yolks, 2 1/2 dl heavy cream, vanilla, and crystallose (an artificial sweetener). The recipe is intended for 4 servings.
How is it made without the eggs curdling?
Beat the egg yolks thick. Bring the cream to a boil with the vanilla, temper a little of the hot cream into the egg yolks, then pour the mixture back into the boiling cream and give it a boil. Pour out and stir until the cream is cold.
Why is crystallose used instead of sugar?
The recipe appears under "Nursing and Invalid Cookery" in Schønberg Erken's Stor kokebok (1914, p. 671), and crystallose was a sweetener used for invalids who were not to have sugar.

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