Boiled Custard

Ingredients

• Same materials as for cup custard
• dash of salt

Method

1. 1

   Heat the milk in a dish set in hot water on top of the stove, and pour the hot milk slowly over the beaten eggs, sugar, and nutmeg, stirring all the time.

2. 2

   Pour back in the dish over hot water and cook slowly, stirring until it thickens and coats the spoon; remove from fire at once to prevent curdling.

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 74. The excerpt below is the record exactly as published.

BOILED CUSTARD. Same materials as for cup custard, only the milk is heated in a dish set in hot water on top of stove, and the beaten eggs, sugar and nutmeg, with dash of salt

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