Maple Custard

Ingredients

• 1 Pint Milk
• 2'/2 Eggs
• '/2 Teaspoon Salt
• % Cup Maple Syrup

Method

1. 1

   Beat eggs slightly, add 1/2 cup syrup and salt, pour slowly on scalded milk.

2. 2

   Strain, pour into cups containing 1/2 tablespoon maple syrup.

3. 3

   Set in pan of hot water and bake until firm.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 39. The excerpt below is the record exactly as published.

'/4 Teaspoon Salt 41/2 Tablespoons Cornstarch 4 Cups Scalded Milk Mix the honey, salt, and cornstarch. Stir in the hot milk gradually, stirring until smooth. Stir and cook over boiling water until the mixture thickens. Cover and cook 15 minutes. Turn into a wet mold, chill, and serve with cream. CHOCOLATE CORNSTARCH PUD- DING 2 Cups Milk 3 Tablespoons Cornstarch 1-3 Teaspoon Salt J/2 Teaspoon Vanilla 2 Tablespoons Sugar 3 Tablespoons Corn Syrup 1 Square Chocolate Melt chocolate over hot water. Scald 114 cups of milk, add the corn syrup. Mix sugar, salt and cornstarch together, add 1/4 cup of cold milk to make a smooth mixture; add gradually to the scalded milk, and then add all the liquid to the melted chocolate, stirring con- stantly. Cook 20 minutes in a double boiler, stirring until thickened; add vanilla, pour into moulds which have been dipped into cold water. Chill. CORNSTARCH PUDDING 1% Cups Milk '/i Cup Sugar or «/2 Cup Corn Syrup 4 Tablespoons Cornstarch (level) Pinch of Salt Vanilla Mix the cornstarch with cold milk, scald the remaining milk, and add the sugar or syrup, salt, and cornstarch. Stir until thick. Cover and cook for 20 minutes. Add vanilla. Serve cold, plain or with fruit. Add a square of chocolate to the milk for chocolate cornstarch. BLANC MANGE 2>4 Cups Milk, scalded 6 Tablespoons Cornstarch Pinch of Salt 1 Teaspoon Vanilla Directions: Mix the cornstarch with one-quarter cup of cold milk, add the salt and stir the scalded milk slowly onto the cornstarch. Cook over water for 12 minutes, stirring till it thickens. Add vanilla. Stir well. Turn in a mould wet with cold water to set. Yolks of 2 Eggs 2 Tablespoons Yellow Corn Syrup 1 Pint Milk; scalded 2 Teaspoons Cornstarch Directions: Mix the cornstarch, syrup and eggs, and pour on the hot milk. Cook over water till it thickens. Flavor with vanilla. May be poured over fresh or stewed fruit. JUNKET 3 Cups Whole Milk % Cup Corn Syrup 1 Junket Tablet 1 Tablespoon Cold Water 1 Teaspoon Vanilla Heat the milk and the corn syrup over hot water, stirring the mixture constantly until it is just warm. Crush the junket tablet and dissolve it in the cold water; add this with the vanilla to the milk, stir the mixture quickly to mix thoroughly. Pour it into sherbet cups or dishes in which it is to be served. Let it stand in a warm place until it is set. Serve plain or with the top milk or cream, whipped if desired, or it may be sprinkled with a mixture of two parts maple sugar and one of cinnamon. MAPLE CUSTARD 1 Pint Milk 2'/2 Eggs '/a Teaspoon Salt % Cup Maple Syrup

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