Liquid Custard

Ingredients

• 3 or 4 egg yolks
• 2 cups scalded milk
• 4 cup sugar
• 1 bay leaf cooked in the milk
• Y% tsp. flavouring

Method

1. 1

   Beat eggs slightly, add sugar and salt.

2. 2

   Stir whilst adding hot milk.

3. 3

   Cook over boiling water, stirring all the time.

4. 4

   Custard is cooked directly it coats the spoon.

5. 5

   Strain at once into a cold bowl and flavour.

6. 6

   If cooked too long custard will curdle.

7. 7

   In that event put into a cold bowl: quickly and whisk with a Dover egg beater; this cools it quickly and prevents further curdling.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 49. The excerpt below is the record exactly as published.

liquid custard. Liquid Custard. 3 or 4 egg yolks. 2 cups scalded milk. 4 cup sugar: Y% tsp. flavouring, or Teeesalts 1 bay leaf cooked in the milk

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