Boiled Custard

Ingredients

• milk
• yolks alone
• sugar
• flavoring extracts

Method

1. 1

   Boil milk in an iron kettle or a pan set in boiling water.

2. 2

   When boiling, add sugar to cool it.

3. 3

   Mix beaten yolks with sugar, then gradually add boiling milk.

4. 4

   Stir until thickened, but do not curdle.

5. 5

   Remove from heat and add flavoring extracts.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 129. The excerpt below is the record exactly as published.

Yolks alone make the finest boiled custard and floats, but the yolks should be strained through a fine sieve after beating. When custard is done the whipped whites may be placed over the top while hot. Double Cream is cream -which has stood twenty-four hours, and which will all "whip." Always boil milk in an iron kettle with another insidsj the latter lined 156 CREAMS AND CUSTARDS. with tin), or in a pan or pail set in a kettle of hoihng water ; when the milk reaches the boiling point, which is shown by a slight foam rising on top, add the sugar which cools it so that the eggs will not curdle when added; or, another convenient way is to mix the beaten and strained yolks with the sugar in a bowl, then: add gradually several spoons of the boiling cii.t«rd Ketue. milk, uutll the eggs and sugar are heated through, when they may be slowly stirred into the boiling milk. Let remain a few moments, stirring constantly until it thickens a little, but not long enough to curdle, then either set the pail imme- diately in cold water or turn into a cold dish, as it curdles if allowed to remain in a hot basin ] add flavoring extracts

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