Boiled Custard

Ingredients

• Beat seven eggs very light
• a quart of milk
• half a cupful of sugar

Method

1. 1

   Mix the eggs gradually with the milk and sugar; boil in a dish set into another of boiling water.

2. 2

   Add flavoring.

3. 3

   Remove as soon as it comes to the boiling point to avoid curdling.

4. 4

   Whip the whites of two eggs with sugar and heap on top when the custard is cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 220. The excerpt below is the record exactly as published.

boiled custard, set the dish containing the custard into another and larger dish, partly filled with boiling water, placed over the fire. Let the cream or milk come almost to a boil before adding the eggs or thickening, then stir it briskly one way every moment until smooth and well cooked ; it must not boil or it will curdle. To bake a custard, the fire should be moderate and the dish well buttered. Everything in baked custard depends upon the regularhj heated slow oven. If made with nicety it is the most delicate of all sweets ; if cooked till it wheys it is hardly eatable. Frozen eggs can be made quite as good as fresh ones if used as soon as thawed soft. Drop them into boiling water, letting them remain until the water is cold. They will be soft all through and beat up equal to those that have not been touched with the frost. Eggs should always be thoroughly well beaten separately, the yolks first, then the sugar added, beat again, then add the beaten whites with the flavoring, then the cooled scalded milk. The lighter the eggs are beaten, the thicker and richer the custard. (326) CUSTABDS, CREAMS AND DESSERTS. 327 Eggs should always be broken into a cup, the whites and yolks sepa- rated, and they should always be strained. Breaking the eggs thus, the bad ones may be easily rejected without spoiling the others and so cause no waste. A meringue, or frosting for the top, requires about a tablespoonful of fine sugar to the beaten white of one egg ; to be placed on the top after the custard or pudding is baked, smoothed over with a broad-bladed knife dipped in cold water, and replaced in the oven to brown slightly. SOFT CARAMEL CUSTARD. One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small frying pan until it becomes liquid and just begins to smoke. Stir it into the boiling milk; then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses. BAKED CUSTARD. Beat five fresh eggs, the whites and yolks separately, the yolks with half a cup of sugar, the whites to a stiff froth ; then stir them gradually into a quart of sweet rich milk previously boiled and cooled ; flavor with extract of lemon or vanilla and half a teaspoonful of salt. Kub butter over the bottom and sides of a baking-dish or tin basin ; pour in the cus- tard, grate a little nutmeg over and bake in a quick oven. It is better to set the dish in a shallow pan of hot water reaching nearly to the top, the water to be kept boiling until the custard is baked ; three-quarters of an hour is generally enough. Bun a teaspoon handle into the middle of it ; if it comes out clean it is baked sufficiently. CUP CUSTARD. Six eggs, half a cupful of sugar, one quart of new milk. Beat the eggs and the sugar and milk, and any extract or flavoring you like. Fill your custard cups, sift a little nutmeg or cinnamon over the tops, set them in a moderate oven in a shallow pan half filled with hot water. In about twenty minutes try them with the handle of a teaspoon to see if they are firm. Judgment and great care are needed to attain skill in baking cus- tard, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey. I 328 CDSTABDS, C BEAMS AND DESSEBTS. Serve cold with fresh fruit sugared and placed on top of each. Straw- berries, peaches or raspberries, as preferred. BOILED CUSTARD. Beat seven eggs very light, omitting the whites of two; mix them gradually with a quart of milk

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