Baked Custard

Ingredients

• two cups of rich milk
• a pinch of salt
• four eggs beaten
• four tablespoonfuls of sugar

Method

1. 1

   To two cups of rich milk add a pinch of salt and four eggs beaten with four tablespoonfuls of sugar.

2. 2

   Stir well together, pour into cups brushed with melted butter, or into a pudding dish, bake in a pan of water, in a slow oven, or cook in a steamer.

3. 3

   As soon as the custard becomes stiff in the center it is sufficiently done.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 105. The excerpt below is the record exactly as published.

h four tablespoonfuls of granulated sugar. Cook ten minutes, add the yolks of three eggs beaten light with one tablespoonful of cold milk, and as soon as the q.%% Puddings. 231 stiffens pour out, flavor to taste with vanilla, orange, lemon, pistachio, almond, mace, or nutmeg, and when cold add the whites of the eggs beaten to a stiff froth. Boiled Custard No. 4. — To three cups of boiling milk add two tablespoonfuls of flour, four tablespoonfuls of granulated sugar, and a pinch of salt, well mixed to- gether. Simmer ten minutes, then add slowly — stirring rapidly meanwhile — the yolks of three eggs beaten light with one tablespoonful of cold milk. As soon as the ^^^ is cooked to a creamy consistency pour out, and when cool flavor to taste and pour into a glass or china bowl. Beat the whites of the eggs to a stiff froth, drop it, in large spoonfuls, upon boiling water in a shallow pan, and when cooked lift with a skimmer to a sieve, and place upon the boiled custard. This preparation, which is sometimes called "floating island," is frequently made by putting the beaten whites of the eggs in a china dish and pouring the boiling custard over them. There is a decided advantage in using more or less flour in making a boiled custard. But whenever flour, cornstarch, or arrow-root is lised in conjunction with ^^%, it should be well cooked before the ^%% is added, and the mixture should be removed from the fire as soon as the ^^% is cooked to a creamy consistency. Flour has a richer flavor than cornstarch or arrow-root, and is preferable to either in all liquid or semi-liquid sauces or custards. But in mixtures for lemon, cream, or custard pies it is better to use cornstarch or arrow-root, as they cause them to stiffen like jelly when cold. Baked Custard. — To two cups of rich milk add a pinch of salt and four eggs beaten

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