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Scottish Cooking, Custard Pies

4 egg yolks
1 Tablespoon. sugar
1 pint whole cream
½ Teaspoon. vanilla
a sprinkling of sugar to garnish (see end of recipe)

Thoroughly mix the egg yolks and the sugar. Set aside. Heat the cream and vanilla in a double saucepan, bring to an almost-boil, but do not let fully boil. Pour this onto the egg yolk-sugar mixture under constant stirring until smooth. Stir until the whole mixture thickens, then pour into ready-made pastry tart shells and chill, preferably overnight. Before serving, sprinkle lightly with the extra sugar, then pass very quickly under the broiler to turn the sugar topping into a nice golden 'crust.'



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