Boiled Custard No. 1

Ingredients

• two cups of sweet milk
• half a cup of caramel
• a pinch of salt
• the yolks of four eggs
• one tablespoonful of cold milk

Method

1. 1

   Heat to boiling point two cups of sweet milk, add half a cup of caramel and a pinch of salt.

2. 2

   Stir in the yolks of four eggs beaten very light with one tablespoonful of cold milk.

3. 3

   As soon as cooked, remove from the fire, pour into a cold bowl, and stir for a minute to prevent curdling.

4. 4

   When quite cold, whip the whites of the eggs stiff and beat into the custard.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 105. The excerpt below is the record exactly as published.

Boiled Custard No. i. — Heat to boiling point two cups of sweet milk, to which have been added half a cup of caramel and a pinch of salt. Stir into it the yolks of four eggs beaten very light with one tablespoonful of cold milk

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