Plain Custard

Ingredients

• 1 pint milk
• 3 or 4 yolks of eggs
• 3 tablespoons powdered sugar
• 5 teaspoon vanilla

Method

1. 1

   Beat the yolks in a good sized basin until light and creamy.

2. 2

   Add the sugar and a very little salt.

3. 3

   Scald the milk and pour it gradually over the yolks, stirring constantly whilst doing so.

4. 4

   Pour the custard back into a double-boiler in the outer part of which is very hot water.

5. 5

   Stir continually until the custard thickens.

6. 6

   When it is thick enough it will coat the spoon.

7. 7

   It must not boil or the custard will curdle.

8. 8

   Strain at once into a jug.

9. 9

   Add the flavouring when cool.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 3. The excerpt below is the record exactly as published.

Plain Custard . . . • .15 Caramel Custard . . . . .15 Chestnut Custard . . . . .16 Chocolate Custard . . . .16 Coffee Custard . . . . .16 Tapioca Custard . . . . .17 1.3 General Directions In making custards it is of the utmost im- portance that they should not be allowed to boil. They are best made in a porcelain double - boiler or in a bain-marie (see p. 15). Cooked white of egg may be added as a garnish to any custard. To prepare it, beat the whites to a stiff froth, and either put it on a sieve and steam it ; or drop a tablespoonful at a time into boiling milk, removing it with a skimmer as soon as firm. Whipped cream or ratafias may also be used. 14 Plain Custard 1 pint milk 3 or 4 yolks of eggs 3 tablespoons powdered sugar 5 teaspoon vanilla

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