Boiled Custard

Ingredients

• five or six eggs
• one teaspoon of cornstarch
• one quart of milk
• four tablespoons of sugar

Method

1. 1

   Beat eggs with cornstarch, mix with milk and sugar.

2. 2

   Cook in a double boiler, stirring to prevent curdling until thick.

3. 3

   Flavor and fold in beaten egg whites.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 148. The excerpt below is the record exactly as published.

boiled custard flavored with vanilla for a sauce. CORNSTARCH BLANC-MANGE WITH FRUIT Put a quart of milk in a double-boiler and heat, keeping one-half a cup from the quart. Take half a cup of sugar, four tablespoons (or quarter of a cup) of cornstarch, a pinch of salt and wet with the half a cup of milk you reserved. When the milk in the double-boiler boils, stir in the sugar mixture and stir till all is cooked smooth and the cornstarch thickens the milk. Beat to a froth the whites of two eggs, and as you take from the fire stir them in the blanc-mange. Set to become a little cool. In the serving dish put a layer of preserved fruit. Pour the cooled blanc-mange over. Set away to chill, and serve with cream. CREAM PUFFS Melt half a teacup of butter in a teacup of boiling water with a pinch of salt. When thoroughly melted and boiling, pour it gradually over one rounded cup of flour, stirring rapidly until smoothly mixed. When cool add four beaten eggs. Beat smooth till free from lumps. Drop a tablespoon of the batter on buttered tins and bake from thirty to forty minutes in a moderate oven. Put the pufifs close together, so they will not spread out. CREAM FOR THE PUFFS For the cream mix together one teacup of cream and half a teacup of boiling water. When boiling stir in half a 272 THE HOME COOK BOOK teacup of sugar. Beat three eggs into one tablespoon of flour. Pour the boihng cream and sugar gradually over the eggs, stirring hard. This done, set the saucepan in another of hot water, stir constantly and let the cream gradually thicken rather thick. Flavor it with vanilla extract. When the puffs are cool cut each puff near the top with a sharp knife, and cut enough to admit a teaspoon. With a spoon put the cream in each puff. CURRANT SHORTCAKE Sift one teaspoon of salt, three teaspoons of baking powder and one quart of flour; then rub into it four table- spoons of butter. Add enough sweet milk to work into a soft dough. Divide into two parts, and pat out so as to fit two oblong pans and bake in hot oven. When done, split and spread with butter. Have ready one quart of currants stripped from stems. Put in a bowl and add one pint of sugar and crush. Spread between the layers of the shortcake. Sift pulverized sugar over the top and arrange stems of red and white currants on top and stemmed currants about the base. One seldom sees currants served except when converted into jam, but a currant shortcake is as delicious as the famous and favored strawberry. When stripped from the stem and heaped in a crystal glass and served accompanied with pul- verized sugar, they make one of the most appetizing fruit dishes to serve for breakfast. [See illustration, Plate XXHL] BAKED CUSTARD Stir into a quart of milk four heaping tablespoons of sugar. Put in a saucepan and let come to boil. When cooled, pour over six well-beaten eggs, stirring constantly. Pour the mixture into a deep earthenware bowl, and grate nut- meg thickly over the top. Set the bowl in a pan of warm water. Put in a moderate oven. Set a pan of warm water in the upper oven above it, and bake until a thin knife thrust WARM WEATHER SWEETS 273 into the custard will come out without the custard sticking to it. In making puddings or custards, boiling the milk before adding other ingredients will prevent the dish being watery. While nutmeg is valuable as a flavoring, it is not generally known that it is also an opiate, and in large quantities poisonous. BOILED CUSTARD Beat very light five or six eggs with one teaspoon of corn- starch. Mix this into one quart of milk, keeping out two whites. Sweeten with four tablespoons of sugar

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