The farm cook & rule book

Cooking a custard too long causes it to curdle. A curdled custard may be made smooth by beating with a Dover egg beater. As soon as the steamed custard coats the bowl of the spoon and when a knife inserted in a baked custard comes out clean, it should be removed from the heat to prevent overcooking. By stirring occasionally during the cooling, a steamed custard will not be coated. Substitutions in Custard Making Two egg yolks will thicken as much as one egg and they produce a smoother custard. Two egg whites used instead of 1 egg give a white custard. Three-fourths tablespoonful of cornstarch may be substituted for one egg. One tablespoonful of flour may be used in place of 1 egg. Very thick custards are made by decreasing the amount of milk, and thin ones by adding more milk. Steamed Custard 2 cupfuls milk 6 tablespoonfuls sugar 3 eggs % teaspoonful salt % teaspoonful vanilla Scald the milk and pour it over the egg which has been beaten with the sugar and salt. Place the mixture in a double boiler or in a saucepan over hot water and stir constantly until the custard will coat a metal spoon. Set in a pan of cold water and when cool, add the vanilla. Steamed Caramel Custard 3 cupfuls mUk % teaspoonful vanilla 3 eggs 2 tablespoonfuls sugar ^ teaspoonful salt 6 tablespoonfuls caramelized sugar Dissolve the caramelized sugar in the milk, scald and pour it over the egg which has been beaten with the salt and sugar. Cook over water until the mixture coats the back of a spoon. Remove from the stove at once and set in a pan of cold water to cool. When cold, add the vanilla. Steamed Chocolate Custard 1% squares chocolate % teaspoonful salt 3 cupfuls milk 3 tablespoonfuls water 3 eggs % cupful sugar % teaspoonful vanilla Combine the grated chocolate with the water and add 3 tablespoonfuls of sugar. Cook until the mixture is smooth and glossy. Then add the heated milk. Mix thoroughly and then pour it over the eggs beaten with the rest of the sugar. Add the salt and cook over water until the back of a spoon is coated with the mixture. Take from the stove, set in a pan of cold water and when cool, add the vanilla. Baked Custard 3 cupfuls milk 6 tablespoonfuls sugar 6 eggs % teaspoonful salt % teaspoonful vanilla Beat the egg white with the sugar and salt. Add the cold milk and flavoring, pour into molds or a pudding dish, set in pans of cold water and bake until a silver knife comes out clean when inserted. Baked Caramel Custard 3 cupfuls milk 2 tablespoonfuls sugar 6 eggs 14 teaspoonful salt 6 tablespoonfuls caramelized sugar 14 teaspoonful vanilla CUSTARDS 105 Dissolve the caramelized sugar in the hot milk. Cool. Beat the egg with the granulated sugar and the salt, pour on the cooled milk and add the vanilla. Bake in molds or in a pudding dish set in pans of cold water. Baked Chocolate Custard 1% squares chocolate 3 tablespoonfuls water 3 cupfuls milk % cupful sugar 6 eggs % teaspoonful salt % teaspoonful vanilla Boil the grated chocolate with the water and 3 tablespoonfuls of sugar until the mixture is smooth and glossy. Add the chocolate to the milk. When mixed, cool and add to the egg beaten with the sugar and salt. Add the vanilla and pour into individual molds or one large one. Set in a pan of cold water and bake. Raisin Custard