Soft Custard

Ingredients

• 4 c. scalded milk
• 3^ c. sugar
• 4 eggs
• 1 tsp. vanilla
• Pinch of salt

Method

1. 1

   Combine ingredients by the same method as for Baked Custard, but cook in a double boiler.

2. 2

   Stir constantly until the mixture forms a coating on the spoon.

3. 3

   Remove from heat, flavor, and cool.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 43. The excerpt below is the record exactly as published.

3^ c. sugar 4 eggs or 6 yolks 1 tsp. vanilla Few gratings of nutmeg Pinch of salt Method. — Beat the egg slightly, add the sugar, and then the scalded milk slowly. Add the flavoring and stir until the sugar is dissolved. Pour into cups or into one large baking dish, grate a little nutmeg on top, set the cups in a pan of hot water and bake in a moderate oven until a knife piercing it will come out clean. Do not allow the wa- ter in the pan to boil. Serve cold. This serves 7 people. {Basis for 2 girls, )^ rule.) 90 DOMESTIC SCIENCE 2. Soft Custard Method. — Same recipe as for Baked Custard. Combine ingredients by same method, but cook in a double boiler. Stir constantly until the mixture forms a coating on the spoon. Remove instantly from the hot water; flavor, and cool. {Basis for 2 girls, Y^ tide.) 3. Caramel Custard 4 c. scalded milk 1 tsp. vanilla 4 eggs or 6 yolks 1 c. sugar Method. — Melt the sugar to a light brown sirup in a saucepan over a hot fire. Add the scalded milk very gradually and cook until free from lumps. Pour this gradually into the slightly-beaten eggs. Add the flavor- ing and bake as in Baked Custard. {Basis for 2 girls, yi rule.) 4. Chocolate Custard 2 c. milk 3^ sq. Baker's chocolate 3 eggs 2 tbsp. water 3^^ c. sugar ^ 3^ tsp. vanilla Pinch of salt

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