Baked Sherry Custard

Ingredients

• 3 cups milk
• | cup sugar
• 5 eggs
• teaspoon salt
• one tablespoon sherry wine

Method

1. 1

   Use the rule for Baked Vanilla Custard, flavoring with sherry wine.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 77. The excerpt below is the record exactly as published.

teaspoon salt 194 lowney's cook book Melt sugar in clean omelet pan ; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water. Strain into individual molds. Set in a pan of hot water and bake in a moderate oven until firm. Chill ; unmold, and serve with chocolate sauce or caramel sauce. Cocoa Cream 2 cups light cream I cup cocoa 2 tablespoons granulated gelatine \ inch stick cinnamon 1 cup cold water 1 teaspoon vanilla 2 egg yolks 1 cup heavy cream 2 egg whites ^ teaspoon salt Mix cocoa, sugar, yolks of eggs ; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add gelatine which has been soaked in cold water, and stir until dissolved. Add salt, vanilla, and whites of eggs beaten until stiff ; when well blended, add heavy cream beaten until thick with Dover egg beater. Mold, chill; and serve with cream. Cocoa Almond Cream Use recipe for Cocoa Cream and add one cup blanched, chopped, and browned almonds just before molding. Cocoa Tutti-frutti Cream Use recipe for Cocoa Cream. Add one half cup maca- roons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces ; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding. DESSERTS 195 Chestnuts with Chocolate Cream 1 cup mashed chestnuts 1 cup heavy cream 4 tablespoons powdered 3 tablespoons powdered sugar sugar 1 teaspoon vanilla or 1 teaspoon salt 2 tablespoons maraschino 4 tablespoons cream 4 tablespoons Lowney's Premium 3 tablespoons sherry vdne Chocolate, melted Chestnut Mixture Boil one quart French chestnuts ; remove shells, press through potato ricer ; add sugar, salt, cream and flavoring. Fill individual molds with this mixture. Chill. Remove from molds and serve around the chocolate cream mixture. Chocolate Cream Mixture Beat the one cup heavy cream in above recipe ; add powdered sugar, chocolate and flavoring. Arrange in the shape of a pyramid; garnish with candied cherries and angelica, cut in small pieces. Cocoanut Molds with Chocolate Sauce 2 cups milk 3 tablespoons cold milk I cup powdered sugar ^ teaspoon salt 3 tablespoons cornstarch mixed | cup shredded cocoanut with 3 egg whites Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff. Turn into molds, chill, and serve with chocolate sauce. Chocolate Sauce 1 cup milk 1 teaspoon butter 2 egg yolks 2 ounces Lowney's Premium I cup sugar Chocolate or \ teaspoon salt ^ cup Lowney's Cocoa Cook all ingredients in double boiler, stirring constantly until the spoon is coated. Serve hot or cold. 196 lowney's cook book Chocolate Raspberry Meringue 3 egg whites 2 squares Lowney's Premium 1 cup powdered sugar Chocolate, melted 4 tablespoons raspberry jam 1 tablespoon lemon juice Beat the whites of eggs until stiff, using fork or flat beater ; add remaining ingredients very slowly, and beat constantly. Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for eclairs, cream puffs, or cream pie, or served plain in frappe glasses. Chocolate Junket 1 ounce Lowney's Premium 1 quart milk Chocolate 1 tablespoon wine or brandy 3 tablespoons boiling water I cup powdered sugar I junket tablet Melt chocolate; add boiling water. Crush junket tablet ; dissolve in one tablespoon cold water. Scald milk ; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate ; pour into serving cups ; let stand in warm place until of consistency of jelly, then chill. Serve with sugar and cream. Cocoa Froth I I tablespoons granulated I cup Lowney's Cocoa gelatine 1 cup sugar ^ cup cold water grated rind and juice of 1 lemon I cup boiling water 4 egg whites I teaspoon salt Soak gelatine in cold water ; add boiling water. Mix cocoa, sugar, lemon juice and rind ; add gelatine mixture ; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mix- ture will stand alone. Drop spoonfuls on serving dish and garnish with vanilla custard. DESSERTS 197 Soft Custard 2 cups milk | cup sugar 4 egg yolks ^ teaspoon salt ^ teaspoon vauilla Scald the milk in double boiler. Mix eggs, sugar and salt ; add scalded milk to them ; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency. Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater. Soft custard may be made with whole eggs, but it is not so velvety. Arrowroot Custard 2 cups milk 2 egg yolks 2 tablespoons arrowroot ^ teaspoon salt 1 teaspoon vanilla J cup sugar Scald milk ; mix arrowroot and sugar ; add to scalded milk, and cook three minutes. Beat egg yolks slightly ; add salt; pour milk mixture on to eggs; return to double boiler ; stir constantly until thickened. Cool, flavor, and serve in custard cups. Banana Custard Arrange slices of bananas in bottom of serving dish, sprinkle with lemon juice, and cover with soft custard. Fruit Custard Prepare the same as Banana Custard, using one fruit or a combination of fruits. Strawberry Custard Use recipe for Soft Custard. When cold, add one cup of crushed and sweetened strawberries. Serve ice-cold and garnish with strawberry meringue. 198 lowney's cook book Coffee Custard Use rule for Soft Custard, adding one fourth cup raw coffee to milk before scalding. Soft Caramel Custt^rd Use recipe for Soft Custard, adding one half cup caramelized sugar to milk, before scalding. Baked Vanilla Custard 3 cups milk |- cup sugar 5 eggs \ teaspoon salt I teaspoon vanilla Scald milk and add to eggs, sugar and salt, mixed to- gether. Strain, add vanilla, and bake in one large buttered mould, or small ones, set in a pan of hot water, in a slow oven. Should the water boil during baking, the custard will be of a porous consistency. To test the custard thrust a silver knife through the center. When it comes out clean the custard is done. Baked Sherry Custard Use rule for Baked Vanilla Custard, flavoring with one tablespoon sherry wine

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