Boiled Custard

Ingredients

• one quart of milk
• yolks of five eggs
• the whites of seven
• six tablespoonfuls of sugar
• flavor with vanilla

Method

1. 1

   Heat milk almost to boiling.

2. 2

   Beat yolks and stir in sugar.

3. 3

   Gradually add hot milk to eggs, beating hard.

4. 4

   Stir in whipped egg whites.

5. 5

   Return to fire and stir until thick but not boiling.

6. 6

   Pour into cups and top with meringue made from whipped egg whites and sugar.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 115. The excerpt below is the record exactly as published.

boiled custard ; then add the whipped cream. After mixing thoroughly, put into moulds to harden. Serve with sweetened cream. COFFEE CREAM. Soak one ounce of gelatine in a little cold water half an hour ; then place over boiling water and add one gill of strong Coffaroma coffee and one gill of sugar. When the gelatine is dissolved take from the fire ; stir in three gills of cream and put into moulds. FLOATING ISLAND. One-half package gelatine, one pint of water ; soak twenty minutes ; add two cups of sugar; set on the stove and let it come to a boil; when nearly cold add the whites of four eggs beaten stiff, the juice and rind of two lemons and pour into a mould ; turn over the form. Make a custard of the yolks of four eggs, a quart of milk and a small tablespoon of corn starch ; sweeten to taste, BOILED CUSTARD. One quart of milk, yolks of five eggs and the whites of seven (two for the meringue), six tablespoonfuls of sugar; flavor with vanilla

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