Boiled Custard

Ingredients

• 1 quart of milk
• 3 eggs
• 1 cup sugar

Method

1. 1

   Beat the yolks with sugar and beat whites to a stiff froth.

2. 2

   When the milk starts to boil stir in yolks and sugar.

3. 3

   Let come to a boil; pour over beaten whites quickly.

4. 4

   Flavor to taste.

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 29. The excerpt below is the record exactly as published.

BOILED CUSTARD dy Ones OU 3 eggs Beat the yolks with 4 tbsp. sugar and beat whites to a sitff froth. When the milk starts to boil stir in yolks and sugar. Let come t il; ; SASS s : o boil; pour over beaten whites quickly. Flavor to taste. : q Ruth Yarborough, Old Town Grange. A8 BAKED CUSTARD 4 cups scalded milk — % cup sugar 4 eggs % tsp. salt 1 tsp. vanilla Beat eggs slightly, add sugar, salt, pour on slowly scalded milk; add vanilla and pour into moulds. Set in a pan of hot water and cook in slow oven until custard is firm. (A silver knife stuck in center of custard should. be clean when withdrawn.) The water around your custard should never boil or it will whey. Serve plain or with a fruit sauce or the fruit may be added to custard before baking. Mrs. Fred Baker, Stem Grange. BOILED CUSTARD 1 quart of milk 6 eggs 1 cup sugar

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