Boiled Custard

Ingredients

• one gallon of fresh milk
• the yolks of twelve eggs
• 1 % lbs. of powdered white sugar
• vanilla or lemon

Method

1. 1

   Boil milk, then gradually pour it into beaten yolks and sugar while stirring.

2. 2

   Return to kettle and stir until thickened.

3. 3

   Cool completely before serving.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 103. The excerpt below is the record exactly as published.

Boiled Custard which will be in about ten minutes. Pour into custard-glasses, and cover with sifted sugar. Apple Sponge — Take six or eight apples, pare, core, and cut them in pieces*; add a small quantity of water, and stew them until soft. When en- tirely soft, remove from the fire, strain through a colander, add a very small piece of butter, and let them get cold. In a glass dish arrange slices of sponge cake or lady fingers, covering the bot- tom and sides ; pour in enough wine to soak the cake at the bottom, and, a little at a time, enough to moisten that on the sides ; if any is left that has not been absorbed, take it out with a spoon. Have ready small glasses of raspberry and quince jelly ; put these on the cake in layers, so as to make the two colors appear to advantage. To the apples add sugar to taste, and stir lightly in the well-beaten whites of five eggs ; pour this over the cake, etc., in the bowl. Cream can be eaten with it, or a custard may be made with the yolks of the five eggs and three pints of milk. Apricot Custard. — Line a pie-dish with a good short crust and then spread smoothly at the bottom a layer of apricot marmalade about an inch in thickness, and pour over it a cus- tard made of a pint of new milk, three eggs, and a teaspoonful of ground rice, a little sugar, and four drops of the essence of almonds. Bake in a quick oven. Time to bake, fifteen minutes. Baked Custard. — Beat the yolks of four fresh eggs for at least half an hour; add 5 ozs. of pulverized white sugar, then stir into the sugar and eggs one quart of rich, new milk, cold. Add a teaspoonful of distilled rose- water, or any flavoring extract you fancy. Fill your custard-cups, and set them in a stone pan half filled with water, which may be warm at first — not hot. Put the pan in a rather cool oven, and gradually increase to a mod- erate heat. In about twenty minutes dip a teaspoon into one of the custards to ascertain if it is firm. Judgment and great care are needed to attain skill in baking custard, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey. Banana Custard. — Dissolve half a package of gelatine in half a cupful of cold milk. Peel and grate pineapple enough to make three cupfuls. Beat light the yolks of six eggs, and add to them one cupful of sugar, a pinch of salt, and one gill of cold milk. When one pint of milk in a double boiler is at boiling-point, stir in the pineapple and the soaked gelatine, and then add the egg mixture. Cook for two minutes, stirring all the while; remove from the fire and stand the boiler in a pan of cold water, and stir until the mixt- ure becomes cool. Turn into a mould and place in the refrigerator for three or four hours. Banana Trifle. — Peel and slice three bananas and lay them in a shal- low glass dish in alternate layers, with four lady fingers split and broken in halves and four macaroons rolled fine. Put in a saucepan one cupful of milk, one teaspoonful of sugar, and a pinch of salt. When hot, add two tea- spoonfuls of corn-starch dissolved in a little cold milk ; stir until it thickens. Boiled Custard. — To give a recipe for a dish so common may seem super- fluous. But custard, which is de- licious' if well made, has suffered greatly in reputation from ill-con- cocted fluids being served up iri its much-abused name. By no means use the whites of eggs in making either baked or boiled custard, if you wish the flavor to be fine, and the yolks of eggs must be beaten thoroughly. Put on to boil one gal- lon of fresh milk. To this quantity allow the yolks of twelve eggs, beaten well. When the eggs are sufficiently light, add I % lbs. of powdered white sugar. The very minute the milk boils up, pour it gradually from the kettle into the bowl of eggs and sugar. Burned Custard CUSTARDS Gooseberry Custard stirring constantly while so doing. When well mixed, return to the ket- tle immediately, and to the fire. Stir rapidly until the custard is properly thickened. Remove from the fire, and set in a cool place. It is good only when perfectly cold. Vanilla is the generally admired seasoning, but lemon is grateful to most tastes. Burned Custard. — Fill a glass bowl nearly full with three pints of nice, boiled custard. Beat until perfectly light the whites of six eggs. To each egg allow one table-spoonful of pul- verized white sugar, which add gradu- ally, beating all the time. Heap the bowl with this meringue, and with an iron plate or clean shovel, heated red- hot, brown well all over until the deli- cate, much-admired flavor is imparted that gives this the name of burned custard. Burned Custard. — Make a custard of one quart of milk and five eggs. Put in a tin pan on the stove three and a half table-spoonfuls of brown sugar ; stir constantly until melted ; then spread around the sides of a bak- ing-dish, pour in the custard, but do not stir it. Place the pan in one of boiling water, and bake in the oven. Chocolate Custard. — Break the chocolate in pieces, put in a double boiler with milk enough to barely cover it ; mash and stir perfectly smooth, then add one and a half pints of milk, one cupful of sugar, the beaten yolks of six eggs, a heaping table -spoonful of corn-starch dissolved in milk ; stir all slowly into the boiling milk in which the chocolate is dissolved, add a pinch of salt, and let cook a few minutes, stirring constantly. Coffee Custard. — For six cups meas- ure out four cupfuls of boiled milk; put it in a basin, with one cupful of very strong coffee; add five yolks of eggs and i x/z ozs. of pounded sugar ; mix well, and strain through a sieve or gravy-strainer. Fill the cups -with the mixture, skim off carefully all froth from the surface, put them into a flat stewpan, with boiling water to half the height of the cups ; put the stewpan, with live coals on its cover, on a very slow fire for fifteen minutes ; the water should only bubble slightly. When set, let the custards cool in the water. Vanilla and lemon custards may be made in the same way, using flavoring of vanilla or lemon

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