Soft Custard

Ingredients

• 1 pint milk
• J cupful sugar
• 2 eggs
• 1 teaspoonful salt
• £ teaspoonful vanilla

Method

1. 1

   Prepare according to Directions for Mixing and Cooking Custards.

2. 2

   The eggs may be separated; cook yolks with milk and other ingredients, beat whites stiff and fold into the hot mixture.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 46. The excerpt below is the record exactly as published.

soft custard. The method of mix- ing these custards is the same, but the methods of cooking and the tests for sufficient cooking differ. Directions for Mixing and Cooking Custards. — Scald the milk in a double boiler. Beat the eggs slightly, add the sugar and salt, mix. Add the hot milk to this mixture. If steamed custard is desired, strain the mixture, flavor, and pour it into a mold. Steam (without stirring) until the custard is firm. Test for sufficient cooking by inserting a knife into the custard. If it comes out clean, the custard is done. If baked custard is desired, place the cups of custard in a pan of hot water, and bake in a moderate oven until firm. Test as steamed custard. • If soft custard is desired, return the mixture to the double boiler and cook (stirring constantly) until it thickens or forms a coating over the spoon. Strain, cool, and flavor. Note that steamed custard is strained and flavored before cooking, and soft custard, after cooking. When eggs are high in price omit 1 or 2 from a custard recipe. Substitute £ tablespoonful of cornstarch for each omitted egg. For methods of thickening milk with both eggs and starchy materials, see Lessons XXXIII and XXXIV, p. 109. L 106 THE COOKING OF FOODS STEAMED OR BAKED CUSTARD 1 pint milk * | teaspoonful salt 2 or 3 eggs 2 tablespoonfuls caramel syrup or J cupful sugar ^ teaspoonful nutmeg Prepare and steam or bake according to Directions for Mixing and Cooking Custards, p. 105. If a custard is poured into one bowl for steaming or bak- ing, the greater number of eggs should be used. If a Baked or Steamed Custard is to be turned out of the mold after steaming, 3 or 4 eggs should be used with each pint of milk. By placing a little Caramel Syrup in the bottom of each mold, a custard may be easily turned out of the mold. The custard mixture should be poured very gently on top of the syrup to prevent the custard and syrup from mixing. The caramel also serves as a sauce for the custard when served. (For method of preparing Caramel Syrup, see p. 53.) SOFT CUSTARD 1 pint milk J cupful sugar 2 eggs \ teaspoonful salt £ teaspoonful vanilla

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