Boiled Custard

Ingredients

• Milk 1 pt.
• Sugar 2 tablespoonfuls
• Eggs 3
• Vanilla 1 teaspoonful
• Salt 1 teaspoonful

Method

1. 1

   Put the milk, sugar, and salt in a double boiler to scald.

2. 2

   Separate the eggs and set the whites in a cold place until wanted.

3. 3

   Beat the yolks until lemon-colored.

4. 4

   Pour a little of the scalded milk on the yolks, stirring until well mixed.

5. 5

   Set the double boiler back on the stove and pour the egg and milk mixture slowly into the rest of the scalded milk, stirring constantly until thickened enough to coat the spoon.

6. 6

   Remove from the fire, add the flavoring, and turn into a dish to cool.

7. 7

   Just before serving, beat the whites to a very stiff froth and pile by spoonfuls on the custard.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 127. The excerpt below is the record exactly as published.

boiled custard. 254 FOODS AND HOUSEHOLD MANAGEMENT Desserts ' The dessert in this country includes the sweet dish, or the fruit at the end of the meal. In simple meals the dessert is usually one of the two, although in more elaborate meals fruit is served after the sweet dish, and sometimes cracker^ and cheese are served at the last. From the point of view of nutrition and digestibility this is more than is necessary, and you will notice that when both are served, the fruit is often declined. Like the salad, the dessert may be made from a large variety of materials and bears different names. There are hot puddings and cold puddings, pies and tarts, jellies and ices and ice creams. It is very interesting to read over the many dishes of this class in a cookbook and to attempt to classify them. If you are fortunate enough to have access to a cookbook of the eighteenth century, you will find that much labor was given to the preparation of elaborate structures which served as table ornaments ; even now you will find French cooks who spend much time in making elaborate displays of their skill. For everyday life the dessert should be attractive to the eye and yet simple. Materials used in desserts. EggSf milk, and cream; these are important and are used in cus- tards, in dishes stiffened with gelatin or thickened with cornstarch, or in ice cream. Breadstuffs. — Cake and sponge cake, bread crumbs and sliced bread, are valuable in desserts. Bread pudding may be made a very delicious dish. Bread may be combined with fruit in the shape of an escalloped dish. Baking powder biscuits, crust, and short- cake are also used. Other starchy substances. — These are cornstarch, arrowroot, sago, tapioca and manioca. Fruits. — Raw and cooked fruits of every possible kind. A few fruits like the lemon, orange, grapefruit, and melon are not cooked. For preparing fruit served alone, see Chapter VI. SALADS AND DESSERTS 255 Oelatin. — This material has been mentioned in tlie chapter on meat. It is prepared for use in desserts ia a number of forms, the granular being the most convenient. Gelatin has the property, first, of absorbing water, then of dissoiving at the boiling tempera- ture of water and becoming stiff again when cool. After dissolving, as it is cooling and just as it begins to thicken slightly, it can be beaten like white of e^. If beating ia attempted while the liquid is warm, or again if it becomes too stiff, the result is not successful. Thia property makes it useful in the sponges and other fancy desserts where the light spongy texture is desirable. Making desserts attractiTe. — This is done by serving hot desserts in a dish around whicli a napkin may be folded ; Cottrlay at Vept- i^ Foo<it and Cookery, reocAerj CoUrQe. Fia. 09. — A gelatin mold. and cold desserts, especially those made with gelatin, may be molded in some attractive form and garnished. Figure 69 shows a very simple gelatin dessert garnished with candied cherries and a little angelica, the stem of a plant which h^ been sugared, and the whole surrounded with whipped cream. 256 POODS AND HOUSEHOLD MANAGEMENT Whipping the cream and putting it around the base takes only a few minutes. As in salad, the garnish should be eat- able and easily prepared. 1. Boiled custard. Ingredients. Milk 1 pt. Sugar 2 table8X>oonfuls Eggs 3 VanillA i teasx>ooiif ul Salt i teaspoonful Method. Put the milk, sugar, and salt in a double boiler to scald. Sepa- rate the eggs and set the whites in a cold place until wanted. Beat the yolks until lemon-colored. Pour a little of the scalded milk on the yolks of the eggs, stirring u^itil well mixed. Set the double boiler back on the stove and pour the egg and milk mixture slowly into the rest of the scalded milk, stirring constantly until thickened enough to coat the spoon. Remove from the fire, add the flavoring, and turn into a dish to cool. Just before serving beat the whites to a very stiff froth and pile by spoonfuls on the custard. The whites may be sweetened with powdered sugar after beating if desired. Com starch may be used, and fewer eggs. 2. Baked custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls- Salt i teaspoonful Eggs 2 Lemon or Vanilla i teaspoonful

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