Boiled Custard

Ingredients

• One quart of fresh, sweet milk
• Five eggs
• One cup of sugar
• One quarter teaspoonful of salt
• One teaspoonful of essence of vanilla, lemon or bitter almond

Method

1. 1

   Heat milk, beat eggs, combine with sugar and salt, then return to heat until thickened.

2. 2

   Cool before flavoring.

Nutrition per serving

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 25. The excerpt below is the record exactly as published.

One quart of fresh, sweet milk. Five eggs. One cup of sugar. One quarter teaspoonful of salt. One teaspoonful of essence of vanilla, lemon or bitter almond. Heat the milk to a boil in a farina kettle, or in a tin pail set in a pot of boiling water. In warm weather put a bit of soda no larger than a pea in the milk. While it is heating beat the eggs in a bowl. When the milk is scalding, add the salt and sugar, and pour the hot liquid upon the eggs, stirring all the while. Beat up well and return to the inner vessel, keeping the water in the outer at a hard boil. Stir two or three times in the first five niinutes ; afterward, almost constantly. DESSERTS. 121 In a quarter of an hour it ought to be done, but of this you can only judge by close obser- vation and practice. The color changes from deep to creamy yellow ; the consistency to a soft richness that makes it drop slowly and heavily from the spoon, and the mixture tastes like a custard instead of uncooked eggs, sugar and milk. When you have done it right once, you recognize these signs ever afterward. If underdone, the custard will be crude and watery ; if overdone, it will clot or break. Take it when quite right — just at the turn — directly from the fire, and pour into a bowl to cool, before flavoring with the essence. With a good boiled custard

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