Custard

Ingredients

• 1 pt. milk
• 3 yolks
• 3 tbsp. sugar
• ^ tsp. salt
• ^ tsp. vanilla

Method

1. 1

   Scald the milk, beat the yolk, add the sugar and salt, and beat well.

2. 2

   Pour the hot milk slowly into the egg and, when well mixed, pour all back into the double boiler and stir constantly until smooth and thick like cream.

3. 3

   Strain, and when cool add the flavoring.

4. 4

   Do not stir the egg into the hot milk as there is danger of curdling.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 35. The excerpt below is the record exactly as published.

custard. It is easily digested unless over-cooked and curdled. Suggestions for Custard. Boiled custard is much smoother when only the yolks of the eggs are used. Four or even five eggs to a pint of milk may be used when a rich custard is desired, but three are sufficient for nearly all purposes. Many combinations may be made by adding the whites of the eggs after the cus- tard is poured. Beat the whites stiff and put them ' ^HHMW^.. / '^i^^lilM ''S^^^^l CUSTARD 93 in a sieve and cook over steam, or pour boiling water through them. The water will cook and stiffen the egg and, when well drained, it may be piled in rocky form on the custard, or the white may be poached by dipping it by the spoonful in boiMng milk. Serve the custard in a large glass dish and pile the white in a mass, or put spoonfuls of it here and there on the custard with bright-colored jelly on the white. Or serve in small glass cups with the white and jelly on top. The custard may be poured over slices of sponge cake, and covered with meringue of the whites, sweetened and flavored. Floating Island, Flum- mery, Tipsy Pudding, and hosts of other dishes are only fancy names given to different combinations of cake, boiled custard and meringue. The following ingredients may be used as flavors: Chocolate, grated cocoanut, or cocoanut cakes crumbled, macaroons (soaked), chopped almonds or any of the varieties of candied fruits, caramel, and lemon or orange jelly cut in cubes. The meringue may be colored pink by beating three tablespoonfuls of bright-colored jelly with the whites, or browned by putting the dish on a board in the oven. Home Recipe. 1 pt. milk, 3 yolks, 3 tbsp. sugar, ^ tsp. salt, ^ tsp. vanilla

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