Recipe no. 463 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 214.
Ingredients
- Egg yolks, 10
- Caster sugar, 250 grams
- Milk, 3/4 of a litre
- A vanilla pod
- Gelatine leaves, 8 to 10
- Double cream, half a litre
Preparation
- Preparing the vanilla custardPut into a saucepan 10 egg yolks with 250 grams of caster sugar, dilute little by little in 3/4 of a litre of milk that you have boiled with a vanilla pod; add 8 to 10 well washed gelatine leaves and stir over the heat without letting it boil. When the custard is thick enough pass it into a bowl and let it cool halfway, stirring it with a spoon.
- Whisking the double creamSeparately, put half a litre of double cream into a bowl, whisk it until quite stiff. The custard you have prepared being almost cold, mix it with this cream and then pour the mixture into one or several moulds.
- Keeping cool and unmouldingKeep it in a cool place, or even on ice in summer, until ready to serve; unmould then onto a dish after dipping the mould a few seconds in hot water.
- Varying the flavours of the creamBavarian creams flavoured with coffee, chocolate, etc. are made by this method.
Reboul's text
Put into a saucepan 10 egg yolks with 250 grams of caster sugar, dilute little by little in 3/4 of a litre of milk that you have boiled with a vanilla pod; add 8 to 10 well washed gelatine leaves and stir over the heat without letting it boil. When the custard is thick enough pass it into a bowl and let it cool halfway, stirring it with a spoon.
Separately, put half a litre of double cream into a bowl, whisk it until quite stiff. The custard you have prepared being almost cold, mix it with this cream and then pour the mixture into one or several moulds.
Keep it in a cool place, or even on ice in summer, until ready to serve; unmould then onto a dish after dipping the mould a few seconds in hot water.
Bavarian creams flavoured with coffee, chocolate, etc. are made by this method.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sucre | sugar |
| la | milk |
| vaniho | vanilla |
| jalarèio | gelatine |
| crèmo | cream |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 463, page 214. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.