Baked Custard

Ingredients

• -1 egg
• i c milk
• 1 tbsp sugar
• Flavoring
• Salt

Method

1. 1

   Follow the same process as in Soft Custard.

2. 2

   After adding hot milk, pour into custard cups and bake until firm.

Nutrition per serving

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 8. The excerpt below is the record exactly as published.

-1 egg i c milk 1 tbsp sugar Flavoring Salt Stir egg and sugar together until blended. Heat the milk and add to the egg and sugar gradually until evenly mixed. Stir constantly. Cook until the custard coats the spoon. In what sort of vessel should the milk be heated and the cooking of the custard accomplished? At what tem- perature should eggs and milk be cooked ? Why ? (b) Baked Custard. First of the process same as in (a). After adding hot milk pour into custard cups. Bake in oven until firm. How shall proper temperature be secured ? (c) Prepare mixture as in (a), but boil. Explain result. Experiment 51. Welsh Rarebit. 2 tbsp cheese i tsp butter 1 tbsp cream A pinch of soda 1 tsp beaten egg Salt and pepper Melt the butter in double boiler, add the finely divided cheese, soda, salt, pepper, and finally the egg diluted with the cream. Stir all well until smooth and creamy. Serve on bread lightly buttered or on toast. Experiment 52. French Rarebit (Group). Arrange layers of cubes of buttered bread in a baking 28 Preparation of Food dish. Sprinkle thickly with finely divided cheese, alter- nating bread and cheese until dish is full, having a layer of bread on the top. Cover with a mixture made in the proportion of I egg to i c milk

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