Caramel Custard

Ingredients

• 1 c scalded milk
• 1 tp salt
• 1 egg
• 1 tp vanilla
• 2 tb sugar

Method

1. 1

   Scald milk in double boiler.

2. 2

   Melt sugar in a granite pan.

3. 3

   Add scalded milk to melted sugar and cook, stirring until lumps disappear.

4. 4

   Beat egg, add salt and flavoring, then mix with milk and sugar mixture.

5. 5

   Butter the mold and pour the mixture into it.

6. 6

   Bake as yellow custard.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 39. The excerpt below is the record exactly as published.

1 egg 5 eggs I tb milk or cream ^ c milk or cream 1 tp butter ' 2 tb butter J tp salt 1 tp salt Utensils needed: Omelet pan tablespoon teaspoon bowl egg beater Work to be done: 1. Break eggs into the bowl and beat slightly. 2. Add salt and milk. Mix well by stirring. 3. !Place butter in the omelet pan and melt. 4. Add the mixture to the butter and place over low fire. 5. Cook, scraping continually from the bottom of the pan in such a way that that part of the mixture which is cooked shall come on top and that which was on top shall go to the bottom. 6. The last of the cooking should be done by the heat of the pan alone. 7. Do not let the eggs brown nor cook too hard. They should have a custard-like appearance. Principles: Physicians tell us that the white of eggs is more easily digested when it reaches the stomach in a finely divided state. For this reason, one should chew eggs very thoroughly. Many think that when the white and yolk are beaten together before cooking, as in scrambled eggs, they are more easily digested because of the finely divided state of the whites. Serving: Scrambled eggs are a breakfast dish which should be served hot. They may be heaped in the center of a platter surrounded by bacon saut^ed until crisp, or they may be varied by adding any of the materials which may be added to omelets. When Digitized by Google EGGS ' ]:.; 1 .. 101.: such are to be added, they should be chopped* fiije and Acided to/ the mixture before it goes into the omelet pan: Scfdflibled eggs may also be served alone, garnished with a few sprigs of parsley or may be served on toast. Table manners: Rule: Approach the right side of a chair at the table and rise from the same side. Garnishing of food: Dainty ways of serving food have a value other than that of beauty. A feeble appetite is often tempted by a tastefully garnished dish, and many cheap articles of food and "left-overs," when made attractive, may be just as appetizing as more expensive ones. Cleaning up: Observe directions given before for egg dishes. Be careful to rinse and dry well all the utensils used. What has been learned: The stomach more readily digests white of egg when it is divided into very fine particles. Lesson XXXVI CUSTAKDS Note to Teacher: In this lesson divide the class into halves, letting each alternate girl make yellow custard, the others white custard. Yellow Custard Materials used: Class Rule Home Rule 1 c scalded milk 4 c scalded milk 1 egg 4 eggs 1 tb sugar . | c sugar a very little salt i tp salt a few grains of nutmeg a few grains of nutmeg or cinnamon or cinnamon i tp butter 1 tp butter Digitized by Google 'i02 DOMESTIC SCIENCE White Custard •JlkteridS'TOetf: ••* Class Rule White of one egg ^ tb sugar a very little salt i c scalded milk J tp vanilla i tp butter Utensils needed: Double boiler bowl egg beater measuring cup teaspoon strainer Yellow Custard Work to be done: 1. Place milk in double boiler to scald, appear on the edges, it is scalded.) Home Rule whites of 4 eggs J c sugar i tp salt 2 c scalded milk I tp vanilla 1 tp butter pan containing hot water mold (in which to bake custard) case knife silver knife (When bubbles Fig. 47. — Straining Custard into Mold Fig. 48. — Testing with Knife 2. Break whole egg into the bowl and beat sUghtly. • 3. Stir in the sugar and salt. 4. Add scalded milk, stirring slowly all the time. Digitized by Google EGGS 103 5. Butter the mold. 6. Strain the mixture into this mold. 7. Sprinkle a little nutmeg over the top. 8. Set the mold in the pan containing hot water and place in a moderate oven. 9. To test the custard, insert a silver knife in it. When the knife comes* out clean, the custard is done. White Custard 1. Scald the milk as for yellow custard. 2. Beat the white of egg slightly, and add sugar and salt. 3. Add milk and proceed as directed above. Principles: Custards are a combination of eggs and milk cooked just enough to give firmness to the albumen. In the best custards nothing but eggs, milk, sugar, salt, and flavoring are used. Two yolks may satisfactorily be used as one egg. Starches are sometimes added, in which case fewer eggs are needed, as the starch helps to give the necessary firmness. There are two classes of custards, the firm and the liquid, due to a difference in the way they are cooked. The latter are stirred all the time that they are cooking, while the former are not touched. There is also a difference in the place each has in a m^nu, the liquid serving simply as a sauce to other dessert, while the former is itself a dessert. In both cases the vessel in which the custard is cooked should be placed within another of hot, not boiUng, water, for eggs should be cooked below the boiling point. A liquid custard is done when a silver spoon inserted in it becomes coated. A firm custard is done when the albumen has become so set that it gives a jelly-Uke consistency to the whole mass and a silver knife thrust into it comes out clean. When a custard is full of holes, or curdles, or becomes watery when cut, it has been cooked at too high a temperature. Digitized by Google 104 DOMESTIC SCIENCE Serving: Custards belong in the list of dishes served cold. They are used as desserts at luncheon or dinner. If baked in individual molds, they may be served in them, but it is better to turn each out into a suitable individual dish, and serve. When served from a large dish, place this in a casserole and place upon the table in front of the hostess with the individual serving dishes at her left, or if there is no casserole, fold a napkin about the large dish and set on a large round platter for serving. Table manners: Rule : Speak only in low well-modulated tones at the table, A loud voice is never in good taste in company, and least of all at the table. When ohe person talks in a loud voice, no one else can converse with ease, and it amounts to a monopoly of the conversation by one — which is never in good taste. Low, pleasant tones are one mark of good breeding. Cleaning up: Observe the directions for egg dishes. What has been learned: 1. There are two kinds of custards, the firm and the liquid. 2. Liquid custards are used as sauces; firm custards are used for desserts. 3. Liquid custards are stirred while cooking; firm custards are not. 4. Liquid custards are done when the inserted knife is coated; firm custards are done when the inserted knife is clean. Lesson XXXVn Caramel Custard Materials used: Class Rule Home Rule i c scalded milk tt tp salt 4 c scalded milk § tp salt i egg i tp vanilla 5 eggs 1 tp vanilla 2 tb sugar

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