Baked Custard

Ingredients

• Beat five fresh eggs
• half a cup of sugar
• a quart of sweet rich milk
• half a teaspoonful of salt
• Rub butter over the bottom and sides

Method

1. 1

   Beat the eggs, the yolks with sugar, and the whites to a stiff froth.

2. 2

   Stir them gradually into the milk, flavor with lemon or vanilla, and salt.

3. 3

   Rub butter over a baking dish, pour in the custard, grate nutmeg over, and bake in a quick oven.

4. 4

   Set the dish in a shallow pan of hot water, keeping the water boiling until the custard is baked, about three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 220. The excerpt below is the record exactly as published.

baked custard depends upon the regularhj heated slow oven. If made with nicety it is the most delicate of all sweets ; if cooked till it wheys it is hardly eatable. Frozen eggs can be made quite as good as fresh ones if used as soon as thawed soft. Drop them into boiling water, letting them remain until the water is cold. They will be soft all through and beat up equal to those that have not been touched with the frost. Eggs should always be thoroughly well beaten separately, the yolks first, then the sugar added, beat again, then add the beaten whites with the flavoring, then the cooled scalded milk. The lighter the eggs are beaten, the thicker and richer the custard. (326) CUSTABDS, CREAMS AND DESSERTS. 327 Eggs should always be broken into a cup, the whites and yolks sepa- rated, and they should always be strained. Breaking the eggs thus, the bad ones may be easily rejected without spoiling the others and so cause no waste. A meringue, or frosting for the top, requires about a tablespoonful of fine sugar to the beaten white of one egg ; to be placed on the top after the custard or pudding is baked, smoothed over with a broad-bladed knife dipped in cold water, and replaced in the oven to brown slightly. SOFT CARAMEL CUSTARD. One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small frying pan until it becomes liquid and just begins to smoke. Stir it into the boiling milk; then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses. BAKED CUSTARD. Beat five fresh eggs, the whites and yolks separately, the yolks with half a cup of sugar, the whites to a stiff froth ; then stir them gradually into a quart of sweet rich milk previously boiled and cooled ; flavor with extract of lemon or vanilla and half a teaspoonful of salt. Kub butter over the bottom and sides

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