Baked Custard

Ingredients

• Milk 1 pt.
• Sugar 2 tablespoonfuls
• Salt 1/2 teaspoonful
• Eggs 2
• Lemon juice
• Vanilla 1/2 teaspoonful

Method

1. 1

   Combine milk, sugar, and salt.

2. 2

   Beat eggs and mix with milk mixture.

3. 3

   Add lemon juice and vanilla.

4. 4

   Pour into a baking dish and bake until set.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 176. The excerpt below is the record exactly as published.

Vanilla i teaspoonful Salt \ teaspoonful Method. Put the milk, sugar, and salt in a double boiler to scald. Sepa- rate the eggs and set the whites in a cold place until wanted. Beat the yolks until lemon-colored. Pour a little of the scalded milk on the yolks of the eggs, stirring ujitil well mixed. Set the double boiler back on the stove and pour the egg and milk mixture slowly into the rest of the scalded milk, stirring constantly until thickened enough to coat the spoon. Remove from the fire, add the flavoring, and turn into a dish to cool. Just before serving beat the whites to a very stiff froth and pile by spoonfuls on the custard. The whites may be sweetened with powdered sugar after beating if desired. Com starch may be used, and fewer eggs. 2. Baked custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls- Salt \ teaspoonful Eggs 2

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