Boiled Custard

Ingredients

• 2 cups scalded milk
• 1 tablespoon honey or sugar
• Yolks of 3 eggs
• 1/2 teaspoon vanilla flavor
• A few grains of salt

Method

1. 1

   Beat the egg yolks slightly, add the salt and sugar, and stir constantly while adding the hot milk in a slow stream.

2. 2

   Cook in a double boiler, stirring constantly until the mixture thickens sufficiently to coat a silver spoon; then remove at once, set into a pan of cold water, add flavor, and let cool.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 115. The excerpt below is the record exactly as published.

BOILED CUSTARD 2 cups scalded milk I tablespoon honey or sugar Yolks of 3 eggs l/2 teaspoon vanilla flavor A few grains of salt Beat the egg yolks slightly, add the salt and the sugar, and stir constantly while adding the hot milk, in a slow stream. Cook in a double boiler, stirring constantly until the mixture thickens suf- ficiently to coat a silver spoon ; then remove at once, set into a pan of cold water, add flavor, and let cool. If the milk is hot, it will take but a few moments to cook the yolk sufficiently ; hence great care should be exercised not to curdle the eggs. BAKED CUSTARD 4 cups scalded milk J4 cup honey or sugar 4 eggs }/2 teaspoon vanilla flavor

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