Baked Custard

Ingredients

• One quart of fresh milk
• four yolks of eggs
• five ounces of sugar
• fifteen drops of vanilla

Method

1. 1

   Beat yolks and sugar, mix with milk, fill custard cups, and bake in a water bath until set.

Nutrition per serving

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 101. The excerpt below is the record exactly as published.

five ounces of sugar flavored with vanilla and whip- ped up light. Put this cream into the freezer, and when it begins to harden whip up the whites of the four eggs to a stiff froth, and stir in lightly. Custard 1 qt. Raisins 3 oz. Chocolate 3 '* Sugar f lb. Cream 1 qt. Cons, cherries. . 3 oz. Eggs 4 Vanilla 2 teaspoonfula BOILBD CUSTABD. In winter custard takes the place of ice-cream, and a handsome dessert seems incomplete without its presence. The most common mistake in preparing it is to use the whites of eggs, which ought always to be omitted. 214 VIBQINIA COOKERY-BOOK. To one quart of fresh morning's milk put a teacupful of white sugar, the yolks of four eggs, and fifteen drops of extract of vanilla (rose or almond) ; set the milk on to boil in a preserving-kettle ; at the same time break your eggs and beat the yolks persistently until the milk boils up, adding the sugar as soon as they seem rather light. The lighter the eggs are beaten the richer and thicker will be the custard. The moment the milk boils, lift it from the fire and add it gradually to the sugar and eggs until all is in ; then return to the fire, and stir continu- ously until the custard has thickened and the white foam has disappeared from its surface. This should not take more than five minutes. Empty them into a bowl ; con- tinue to stir until you see that there is no sign of cur- dling, and then set aside to get cold. It is so essential to have it perfectly cold, that even in winter it is better to make it the day before it is wanted. Dish in a glass bowl, and garnish with whipped syllabub. Trifle. The term trifle is applied to a bowl of boiled custard into which has been cut up several slices of stale sponge- cake; cut the cake into inch squares; heap them up in the bottom of the bowl, and pour over them a gill of white-wine; also intersperse with the cake thinly pared slices of citron ; now nearly fill the bowl with custard, and top off with whipped syllabub, as usual ; flavor with vanilla. No dish is more generally admired. Burnt Custard. A bowl of boiled custard is said to be burnt when, in- stead of being garnished with syllabub, the whites of eggs left out in making it are whipped up until they stand alone, sweetened with a table-spoonful of powdered sugar VIRGINIA COOKERY-BOOK. 215 allowed to each e^^ and a flavoring of vanilla or lemon- juice. Pile up this meringue so as to cover the custard entirely, and by means of a shovel heated to a white heat, and held within an inch of the surface, brown and glaze it prettily, and you will have the dish known as " burnt custard," and one that is deservedly popular. The fire for boiling custard should be a brisk one, as long standing over the fire will curdle almost any milk. Bakbd Custabd. One quart of fresh milk, four yolks of eggs, five ounces of sugar, fifteen drops of vanilla ; beat up the yolks and sugar till very light ; add the flavoring, and mix in the milk; then fill your custard-cups until they are within half an inch of being full ; place the cups in a pan of lukewarm water, the water reaching half-way up their sides, and set the pan in a very moderately heated oven ; in twenty minutes try one by dipping a teaspoon into it, and if it cuts, it is done. Everything in baked custard

Cook this with the app: pantry check, scaling, and the assistant.