Soft Custard

Ingredients

• One quart of milk
• Four eggs (yolks)
• One-half cupful of sugar
• One table-spoonful of corn-starch
• One tea-spoonful of vanilla
• One-quarter tea-spoonful of salt

Method

1. 1

   Beat the yolks light, and add to them two table-spoonfuls of the cold milk.

2. 2

   Thoroughly mix two table-spoonfuls of the milk with the corn-starch, and add the eggs.

3. 3

   Place the rest of the milk on the fire in a double boiler, and when it is hot, stir in the mixture of egg and corn-starch.

4. 4

   Cook the whole for five minutes, stirring well; then remove the custard from the fire, add the salt, and when cold, flavor with vanilla.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 197. The excerpt below is the record exactly as published.

soft custard around it. This pudding makes a good dessert for Sunday dinner, as it is all the better for being made the day before it is served. 0 STRAWBERRY PUDDING. One cupful of flour. Two cupfuls of sugar. Four eggs. ' One tea-spoonful of baking-powder. One lemon (juice). One quart of strawberries. One half pint of cream. PUDDINGS. 455 Beat together a cupful of the sugar, the lemon juice and the yolks of the eggs ; also beat the whites to a stiff froth, and add them to the yolks and sugar ; then mix the powder and flour thoroughly and stir them in gradually. Butter a deep, round pan, pour in the mixture, and bake forty minutes in a moderate oven. While this cake is baking, pick over and crush the berries, add to them the rest of the sugar, and set away in a cool place. Whip the cream light with a whip-churn or a Dover egg- beater, and set it away to cool also. When the cake is baked and has become cool, place it in a large pudding- dish, pour the strawberries over it, heap the w^hipped cream upon the fruit, and serve. More cream may, if desired, be used than is called for in this recipe. To make this pudding properly, the berries should be very juicy when emptied upon the cake. Stale sponge cake may be utilized in this way. Raspberries may be used in place of strawberries, and will require less sugar. RICE BALLS, WLFH CUSTARD. One cupful of rice. Two and a-half cupfuls of milk. One tea-spoonful of salt. Jelly for decorating. Wash the rice well, and soak it for an hour in enough water to cover it. Pour off the water, add the milk, and cook for an hour in a double boiler ; then put in the salt, and cook half an hour longer. Dip small custard cups into cold water, fill them with the cooked rice, and set them where they will become cold. At serving time turn the mounds of rice out upon a flat dish, and after putting a bit of bright jelly upon each, pour about them a 456 THE PATTERN COOK-BOOK. soft custard, which will have been made by the following recipe : SOFT CUSTARD. One quart of milk. Four eggs (yolks). One-half cupful of sugar. One table-spoonful of corn-starch. One tea-spoonful of vanilla. One-quarter tea-spoonful of salt

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