Baked Custard

Ingredients

• One quart of new milk
• 4 eggs
• 6 tablespoons sugar
• a dash of salt

Method

1. 1

   Beat eggs separately, to yolks add the sugar and beat until light.

2. 2

   Have milk scalding hot, but do not let it boil.

3. 3

   Add milk gradually to sugar and eggs, then whites, stirring until mixture is smooth, add the vanilla and nutmeg.

4. 4

   Put in cups or pan, surround with water and set in oven and cook until firm.

5. 5

   Serve cold with cream if preferred.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 170. The excerpt below is the record exactly as published.

Baked Custard. One quart new milk, 4 eggs, 6 tablespoons sugar, flavor with vanilla and nutmeg. Beat eggs separately, to yolks add the sugar and beat until light. Have milk scalding hot, but do not let it boil. Add milk gradually to sugar and eggs, then whites, stirring until mixture is smooth, add the vanilla and nutmeg. Put in cups or pan, surround with water and set in oven and cook until flrm. Serve cold with cream if preferred. Boiled Custard. Beat 3 yolks very light, stir into them 2 small tablespoons of 280 KENTUCKY RfiCEIPT BdOK. cornstarch dissolved in a little milk, 1 teacup of sugar. Boil 2 quarts of new milk, take from fire and pour into eggs, a little at a time. Then return to fire and let remain until it thickens, stirring all the time. Stir in lightly 4 well-beaten whites. Let custard stay on stove half a minute to set the eggs. Flavor with vanilla. Baked Onstard. Four eggs, 6 tablespoons of sugar, 1 quart of milk, nutmeg or vanilla to taste. Beat whites and yolks separately. Add sugar to yolks and beat well. Have milk scalding but do not let it boil. Add milk gradually to sugar and eggs, then beat whites in until it is smooth ; put in pan, surround with water, and set in oven to bake un- til firm. Serve cold. Ambrosia. Slice oranges or pineapples in a glass bowl. Have them well sweetened. Add a layer of pineapple and then oranges, and so on until the bowl is full. Sprinkle over each layer grated cocoanut. Orape Sponge. One-fourth box of gelatine, 1 cup of granulated sugar, 1 lemon, beaten whites of 3 eggs, 1 cup of Welch's grape juice. Soak gela- tine, in ^ cup of cold water, put this in a pan of hot water to dis- solve, add the sugar to the grape juice; stir until dissolved; add the juice of the lemon, then beat in the gelatine, stir until it begins to thicken ; stir in lightly the beaten whites of 3 eggs. Pile on a dish and set in a cool place. Serve with cream a little sweetened. Jellied Prunes. Two coffee cups of French prunes, % box of gelatine, ^ cupful of cold water, 1 coffee cupful of granulated sugar, ^ pint sherry wine. Soak gelatine in the cold water half an hour; wash prunes in 4 waters, rubbing well between the hands. Put them in sauce- pan with 1 pint cold water, and simmer slowly 1^ hours; then skim out prunes, remove the pit and put prunes back in same water and let them boil up once. Eemove from fire, add the gelatine and stir until dissolved ; then add the sugar and wine. Put in a bowl and surround with ice, beat until the mixture begins to thicken, and then pour into a mold. Serve with whipped or plain cream. Banana Charlotte. Line sides of mold with sliced sponge cake, and the bottom with sliced bananas, 2 layers deep. Fill the mold with stiffly whipped cream ; set on ice. Eemove carefully from mold and serve. Baked Custard. One quart of new milk, 6 eggs, % cup of granulated sugar, a dash of salt

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