Boiled Custard No. 3

Ingredients

• two cups of boiling milk
• a pinch of salt
• the yolks of three eggs
• one tablespoonful of cold milk
• a tablespoonful of flour
• four tablespoonfuls of granulated sugar

Method

1. 1

   To two cups of boiling milk add a pinch of salt and a tablespoonful of flour mixed with four tablespoonfuls of granulated sugar.

2. 2

   Cook ten minutes, add the yolks of three eggs beaten light with one tablespoonful of cold milk, and as soon as it stiffens, pour out, flavor to taste with vanilla, orange, lemon, pistachio, almond, mace, or nutmeg, and when cold add the whites of the eggs beaten to a stiff froth.

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. 3. — To two cups of boiling milk add a pinch of salt and a tablespoonful of flour mixed with four tablespoonfuls of granulated sugar. Cook ten minutes, add the yolks of three eggs beaten light with one tablespoonful of cold milk

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