Custard

Ingredients

• 1 pint milk
• 4 yolks of eggs
• 1 table-spoonful sugar
• 2 whites of eggs
• Vanilla essence

Method

1. 1

   Beat yolks, whites of eggs, and sugar well together; then add the milk.

2. 2

   Strain into a jar, place jar in a pan of boiling water, stir till the custard thickens.

3. 3

   Add vanilla; cool; pour into a glass dish or into custard glasses.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 33. The excerpt below is the record exactly as published.

\ pint milk. 2 oz. sugar. \ oz. leaf gelatine. \ pint double cream. Yolks of 3 eggs. \ pint water. Method, — Dissolve the gelatine in the water. Put coffee, milk, and sugar in a pan, bring nearly to boil, then pour over the yolks ; put back into the pan, stir over the fire till thick, pour into a basin, and strain into it the gelatine. WTiip the cream till stiff, and when the custard is nearly cold stir it carefully into the cream. Pour into a wetted mould. Orange Cream 4 oranges. \ pint cream. 2 oz. lump sugar. \ pint boiling water. 1 lemon. \ oz. gelatine (leat). Method, — Rub the lumps of sugar over the outside rind of 2 oranges. Dissolve the gelatine and sugar in the boiling water ; then add to the strained juice of the oranges and lemon. Whip the cream until stiff, and carefully strain into it the other ingredients. Pour into a wet mould ; when set^ turn out on to a glass dish. Velvet Cream \ oz. gelatine. 4 oz. lump sugar. J pint double cream. Rind of 2 lemons. J pint water. Juice of i lemon. \ pint sherry. Method. — Soak the gelatine in sherry and water for 5 minutes, put in a pan, and stir over the fire till dissolved. Rub the sugar over the rind of the lemons, and add to the sherry with the strained juice ; stir till sugar is dissolved. When cold, but not set, strain gently to the cream. Pour into a mould. 76 HOUSEHOLD COOKERY Apple Snow 6 oz. apple pulp. 4 oz. castor sugar. Grated rind and juice of i Whites of 3 eggs whipped to a lemon. stiff froth. Method, — Mix all ingredients well together, whisk until stiff and frothy. Arrange a sponge cake in a glass dish, cover it with custard. Keep the snow in a cool place. Pile on top of the custard just before serving. Custard I pint milk. 4 yolks of eggs. I table-spoonful sugar. 2 whites of eggs. Vanilla essence

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