Boiled Custard

Ingredients

• We put a pint of milk into a tin pail.
• We measure a table-spoonful of corn-starch into a cup.
• We break two eggs, whites and yolks separately.
• We beat the sugar with the yolks.

Method

1. 1

   Put a pint of milk into a tin pail.

2. 2

   Put this pail into a kettle of boiling water.

3. 3

   Measure corn-starch into a cup, and wet it with a little of the pint of milk (cold).

4. 4

   Beat the sugar with the yolks.

5. 5

   Add the milk and corn-starch to the yolks.

6. 6

   When the milk is at boiling-point, add the eggs, sugar, and corn-starch.

7. 7

   Stand by and stir till it thickens and tastes cooked.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 36. The excerpt below is the record exactly as published.

BOILED CUSTARD. 1 We put a pint of milk into a tin pail. 2 We put this pail into a kettle of boiling water. 3 We measure a table-spoonful of corn-starch into a cup, and wet it with a little of the pint of milk (cold). 4 We break two eggs, whites and yolks separately. 5 We beat the sugar with the yolks.

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