A cooked custard of milk, eggs, potato starch and sugar, thickened with a brief boil and stirred until cool, flavoured with vanilla. From Erken's Stor kokebok (1949), p. 608.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 608 (falt i det fri)
The custard is among the dessert cakes in the 1949 edition and is used as filling for layer cakes.
Boil the milk
Bring the milk to the boil.
Whisk the rest
Whisk the eggs, potato starch, vanilla sugar and sugar well together. Pour in the hot milk, stirring.
Bring to the boil
Pour everything back into the pan and let it just come to the boil, stirring constantly.
Cool
Pour out the custard and stir until cool. Flavour with vanilla to taste.
Quantities are unchanged, ¾ l is written as 7.5 dl. The vanilla sugar can be adjusted, as the text says vanilla is added to taste.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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