Biscuit Custard is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert trifle of macaroons and ratafia biscuits mixed with hot custard that's topped with egg whites beaten with redcurrant jelly. The full recipe is presented here and I hope you enjoy this classic British version of: Biscuit Custard.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Biscuit Custard that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BISCUIT CUSTARD.—Break two dozen macaroons into small pieces, and the same number of small ratafia biscuits, pour over them a hot custard, and stir well until the whole is thoroughly mixed; turn it into a trifle dish, and pour over it the whites of two eggs well whisked for an hour with red currant jelly ; grate nutmeg over the top, and serve. Macaroons, 24 ; ratafia biscuits, 24 ; custard, sufficient ; eggs, 2 whites, with red currant jelly.
Crush the biscuits and set aside. Add the egg whites to a clean and dry bowl and whisk until glossy. Now heat the red currant jelly until molten and liquid then quickly beat into the egg whites until you have a stiff, pink, mixture.
Prepare the custard according to the recipe then stir in the biscuits. Turn the resultant mix into a trifle dish, top with the pink egg white mix, grate a little nutmeg over the top and serve.
Macaroons, 24 ; ratafia biscuits, 24 ; custard, sufficient ; eggs, 2 whites, with red currant jelly.