Marrow Custard Recipe
Marrow Custard Recipe with Marrow, Egg, Milk and Essence of Rennet
INGREDIENTS
1 medium sized Marrow, peeled
1 Egg, beaten
1 pint (600ml) Milk, warmed
1 teaspoon Essence of Rennet
Salt & Pepper
Grated Cheese to serve
METHOD
Cut the Marrow into 6 or 8 pieces, according to size, and steam until tender. Drain thoroughly and pat dry with kitchen paper. Beat the Egg into the Milk, stir in the Rennet and season lightly. Put the Marrow into a shallow serving dish, pour the Milk over and leave to set. Do not put in a refrigerator. Serve with grated Cheese handed separately.
Serves 4 to 6.
Based on the Marrow Custard Recipe in:
The Everyday Gourmet
by Pamela Westland (Book Club Associates 1976).