Boiled Custard No. 2

Ingredients

• two cups of boiling milk
• a pinch of salt
• the yolks of four eggs
• one tablespoonful of cold milk
• four tablespoonfuls of pulverized sugar
• a teaspoonful of vanilla extract

Method

1. 1

   To two cups of boiling milk add a pinch of salt and the yolks of four eggs beaten very light with one tablespoonful of cold milk.

2. 2

   As soon as it stiffens, pour it into a cold bowl and stir a minute to prevent curdling.

3. 3

   Beat the whites of the eggs stiff, add gradually four tablespoonfuls of pulverized sugar and a teaspoonful of vanilla extract.

4. 4

   When the custard is cold, add the beaten eggs and sugar, whip all well together, and set on ice until ready to serve.

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. 2. — To two cups of boiling milk add a pinch of salt and the yolks of four eggs, beaten very light with one tablespoonful of cold milk. As soon as the ^^^ stiffens pour it into a cold bowl and stir a minute to prevent curdling. Beat the whites of the eggs stiff, add gradually four tablespoonfuls of pulverized sugar, and a teaspoonful of vanilla extract

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