Plain Baked Custard

Ingredients

• 4 whole eggs or 8 yolks
• 1 1/3 to 1/2 cup of sugar
• 1 1/2 tsp. salt
• 1 1/2 tsp. vanilla
• 4 cups (1 qt.) milk

Method

1. 1

   Beat eggs only until mixed.

2. 2

   Add sugar, salt and flavorings, and stir slightly.

3. 3

   Heat milk to scalding point and add to egg mixture, stirring well.

4. 4

   Pour into individual molds or 1 large mold.

5. 5

   Set the custards in a shallow pan and add about 1 inch of hot water to the pan and place in a moderate oven (325 degrees).

6. 6

   Bake individual cup custards 30 to 40 minutes and the large custard 60 to 75 minutes.

7. 7

   Chill and serve plain or topped with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 24. The excerpt below is the record exactly as published.

PLAIN BAKED CUSTARD 4 whole eggs or 8 yolks (4 1/3 to % cup of sugar whole eggs for individ- 1% tsp. salt ual custards or 6 for 1 % tsp. vanilla large custard) 4 cups (1 qt.) milk Beat eggs only until mixed. Add sugar, salt and flavorings, and stir slightly. Heat milk to scalding point and add to egg mixture, stirring well. Pour into individual molds or 1 large mold. Set the custards in a shallow pan and add about 1 inch of hot water to the pan and place in a moderate oven (325 degrees). Bake individual cup custards 30 t 40 minutes and the large custard 60 to 75 minutes. _Chill and serve plain or topped with whipped cream.. wee Mrs. Horace A. Ray. RICE PUDDING 4 cups milk 1/3 cup sugar 1/3 cup rice Flavoring 1% tsp. salt Wash the rice. Mix all ingredients except flavoring and cook in a 1% quart double boiler for at least three hours. Stir occasionally. A half cup of raisins may be added during the last hour of cooking. Flavor with vanilla or nutmeg, when removed from fire. Mrs Ree Li Coburn. THE WILLIAMSTON COOK BOOK 63 ICINGS AND FILLINGS BOILED ICING 14% cups sugar % cup egg whites 1 tsp. white corn syrup 3 tbsp. sugar % cup water 1 tsp. vanilla Boil 1% cups sugar, water and corn syrup until it spins a thread. While this is cooking, beat egg whites with rotary whip or electric beater until stiff and add the 3 tbsp. sugar and beat until it is blended. Add the syrup, a thin thread like stream’ and beat until icing holds a point. Add vanilla. Mrs. James L. Harris. SEVEN MINUTE ICING 2 cups sugar 2 egg whites 5 tbsps. hot water 1% tsp. vanilla Mix sugar and water in top of double boiler over rapidly boiling water. Add unbeaten egg whites immediately. Beat with rotary egg beat- er for at least seven minutes. Remove from heat, add vanilla, continue beating until of the right consistency to spread on cake. Mrs. Herbert Taylor. - NEVER FAIL ICING 1 cup sugar 1% teaspoon cream of tartar 2 egg whites 1 teaspoon flavoring 3 tablespoons water Place in double boiler over boiling water, cook for 5 minutes. Take off the stove and beat at high speed until as thick as desired. Enough for a 2-layer cake. Mrs. Lee Reynolds. CHOCOLATE FUDGE ICING 1 cup granulated sugar tsp. soda 1 cup light brown sugar 1 tbsp. butter 1 cup milk 1 tsp. vanilla 2 squares chocolate -Cook sugar, milk, soda and chocolate together until syrup forms soft ball in cold water. Remove from range, add butter and vanilla. When cool beat until creamy. Mrs. J. C. Manning. SEA FOAM ICING 1 lb. brown sugar 2 egg whites 14 cup hot water 1 tsp. vanilla Cook sugar and water together until it forms a soft ball in water. Beat egg whites until fluffy. Add syrup a little at the time, beating mix- ture constantly until of the right consistency to spread. Add vanilla. Mrs. Herbert Taylor. 64 ‘THE WILLIAMSTON COOK BOOK CHOCOLATE SYRUP 14% cups sugar 1 tsp. vanilla 14 cup cocoa Pinch of salt 1 cup cold water Mix sugar and cocoa together, add water and salt. Cook three min- utes, cool and add vanilla. Mrs. Elbert Manning. LAPLANDER FROSTING 1 egg, beaten 2 tbsp. milk 1 cup sugar 2 tbsp. butter or margarine 2 sas. unsweetened chocolate l™ tsp. vanilla (cut fine) Combine egg, milk, sugar, butter and chocolate and cook slowly over direct flame stirring constantly. When mixture comes to a boil remove from fire; add vanilla and beat until thick enough to spread. This frosting never gets too hard or toc soft and this quantity is enough for a two lay- er cake. Mrs. J. R. Chauncy, Pactolus, N. C. by Mrs. G. G. Woolard. DIVINITY FROSTING (large cake) 24% ec sugar 2 egg whites 4 ¢ white corn syrup 1/3 tsp. salt

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