Custard

Ingredients

• 1 quart of milk
• 0.5 lb. of sugar
• 10 eggs

Method

1. 1

   Warm the milk in a saucepan.

2. 2

   When on the point of boiling, take off and strain into a basin; let it cool.

3. 3

   Stir in the sugar and the eggs well beaten; strain into a jug; stand in a saucepan of boiling water, and stir one way till thick.

4. 4

   Serve cold in custard cups or a glass dish.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 145. The excerpt below is the record exactly as published.

CUSTARDS. The cream must be dealt with by itself, the skimmed milk by itself. If new milk (that is, fresh from the cow) can be had, so much the better. If cream is wanted, the milk must stand twelve hours ; the cream should then be skimmed off, and the milk used for various purposes. A small piece of fresh beef suet added to skimmed milk replaces the fatty matter of the cream. Custards and Creams. In heating milk for custards always use a bain- marie — that is, the saucepan with milk is to stand in another saucepan which contains water. The nr.ilk must not be allowed to boil. The rule is five eggs to a quart of milk, and a tablespoonful of sugar to each tgg ; creams and custards which are to be iced require more sugar than those not frozen. In mixing eggs and hot milk, stir a small quantity of the milk into the eggs slowly, so that the eggs nay not curdle in the milk. A very moderate degree of heat must be employed for all sauces thickened with yolk of Qgg. If boiled slowly with water cold at first, the yolk sets before the white, and both yolk and white become indigest- ible when cooked too long ; an omelette becomes tough if left in the pan. In baked puddings the custard separates into curds and whey if the heat of the oven is too great. For this reason rice, tapioca, &c., must be cooked PUDDINGS. 361 as long as each may require before the eggs are added to them in making puddings which are to be baked. Puddings. The basins or moulds in which puddings are to be boiled are to receive a thin coating of butter. The butter must be washed carefully, so as to get rid of any salt in it. When a cloth is used instead of a basin, it mujt he dipped in not water, squeezed dry, and then spread out over a pa i and coated with flour. A batter pudding is tied lightly in the cloth. A bread or a plum pudding requires room to swell. Pudding cloths must be washed in boiling water and perfectly dried before they are put away. They must be of different sizes, according as they are to be used for tying over basins and moulds, or for receiving the pudding itself. Custard Puddings. There are two kinds of custard pudding, the one made with whites of eggs, the other with yolks. It is desirable to select that kind which utilises the eggs left by other dishes. The proportion and mode of cooking are the same for both. 6 eggs (whites or yolks) ; beat, if whites, to a froth ; 2 gills of cream ; A little sugar ; A very little salt ; 362 CREAMS. 2 tablespoonsful of liqueur, or a flavour of bitter almonds or lemon. Steam slowly in a mould in the bain-marie for about twenty minutes. If the water is allowed to boil, the pudding will be tough instead of elastic and lieht. Serve with a fruit sauce. 'fa' Custard. I quart of milk ; \ lb. of sugar ; 10 eggs

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