A cold soup in which a custard of yolks and sugar is mixed with whipped cream and cold buttermilk, served with small rusks. From Erken's Stor kokebok (1949), p. 83.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 83 (falt i det fri)
The book calls this one «fin» (fine): it is richer than the plain buttermilk soup, with cream and egg custard.
Whisk to a custard
Whisk the egg yolks, sugar and vanilla sugar to a thick egg custard (eggedosis).
Add the cream
Stir the whipped cream into the egg custard.
Add the buttermilk
Finally stir in the cold buttermilk.
Serve
Serve cold with small rusks.
Note
Note: the soup contains raw egg yolks. Use fresh eggs and take care when serving to small children, pregnant women, older people and the ill.
Quantities are unchanged. A closing safety note about raw egg has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
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