Baked Custard (plain)

Ingredients

• 6 yolks
• 2 whites
• 6 table-spoons powdered sugar
• 1 quart milk

Method

1. 1

   Scald the milk.

2. 2

   Beat the yolks and two whites together until light and creamy.

3. 3

   Add the sugar to them and a little salt.

4. 4

   Beat again.

5. 5

   Pour the scalded milk over them slowly, stirring all the time.

6. 6

   Strain into a buttered pudding-dish or into small cups.

7. 7

   Sprinkle with nutmeg.

8. 8

   Bake in a slow oven for forty minutes.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 4. The excerpt below is the record exactly as published.

Baked Custard (plain) Caramel Custard . Chocolate Custard . Cocoanut Custard . Coffee Custard Crime Brftlee Creme Kenversee . Lemon Custard PAGE 20 20 21 22 22 22 23 24 18 General Directions The milk for baked custards should always be boiled. It is of the greatest importance in baking custards to have a slow oven. It is a good thing to leave the oven door a little open for a short time. It is best, although not necessary, to stand the dish of custard in another containing hot water. The water should simmer. Custards can also be cooked by placing them in a large saucepan containing hot water, which should reach half-way up the mould or cups used. The water should be brought to a boil. Then the saucepan should be set back where it will simmer gently, and it should be covered. This method takes about an hour. It is best to let the custard stay in the water until it is cold. 19 Baked Custard (plain) 6 yolks 2 whites 6 table-spoons powdered sugar 1 quart milk

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