Soft Custard

Ingredients

• 2 C. milk
• spk. salt
• 2 eggs or 3 yolks or 3 whites
• 4 T. sugar
• I t. vanilla

Method

1. 1

   Scald milk in double boiler.

2. 2

   Beat eggs slightly and add sugar and salt.

3. 3

   Add hot milk slowly, stirring constantly.

4. 4

   Cook in double boiler until thick, stirring to prevent lumping.

5. 5

   Remove from fire, strain, and when cold add vanilla.

6. 6

   Serve as sauce for puddings or plain with cake.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 29. The excerpt below is the record exactly as published.

soft custards two whole eggs or the yolks CUSTARDS 147 of three are used with one pint of milk. For stiff custards, three whole eggs or five yolks are needed to thicken one pint of milk. Soft custards are cooked in the double boiler and stirred con- stantly while cooking. They are as thick as heavy cream when done. Stiff custards are baked in greased molds, surrounded by water or steamed until they are firm. Composition. As protein is the chief ingredient in all custards, they should be cooked below boiling temperature. The double boiler is used for soft custards and stiff custards are set into a pan of water to bake. Occasionally starchy foods, such as tapioca, sago, rice, etc., are combined with custards. In that case the starchy food should be cooked for some time before it is added to the egg mixture. , Tests for Custards. A soft custard is done (1) when it coats the spoon, (2) when it feels thick as you stir it and (3) when the foam dis- appears from the top. A stiff custard is done when a knife dipped into the center of it will come out clean. Hints in Making Custards. 1. Custards are always strained to. remove the strings of tissue that hold the yolk of the egg in place. Soft custards are strained after cooking, stiff custards before cooking. 2. The milk should be scalded to be sure that it is sweet and to hasten the process of cooking. 3. In combining the egg and hot milk or whatever liquid is used in making the custard, always pour the hot milk onto the 148 FOOD AND COOKERY egg, stirring constantly. Do not pour the egg into the milk. If a thin stream of egg should be poured into the whole quantity of hot milk there would be enough heat in the milk to quickly harden the albumin in the egg and you would have a lumpy custard. If the milk is poured into the egg slowly, the egg will cool the milk enough so that they will combine to form a smooth custard. 4. If a custard is cooked too long or at too high a tempera- ture it will curdle. Should this happen to a soft custard, set the upper part of the double boUer into cold water immediately and beat with the Dover egg beater until the custard seems smooth, then strain it. If a stiff custard should curdle there is no remedy. 5. Add flavoring extracts to soft custards after they are cold, otherwise the heat will cause the flavoring to evaporate. 6. Custards are usually served very cold. LABORATORY EXERCISES. Baked Custard. 2 C. scalded milk 4 T. sugar 3 whole eggs or 5 yolks spk. salt nutmeg 1. Scald milk in double boiler. 2. Beat eggs slightly and add sugar and salt. 3. Add hot milk slowly, stirring constantly. 4. Strain into greased cups and grate nutmeg over the top. 5. Set into a pan of water and bake in a slow oven until firm. (Dip a silver knife into the center of the custard, if it comes out clean the custard is done.) 6. Set in ice box to chill. CUSTAEDS 149 7. When cold turn out of molds and serve plain or with preserved fruit. If the custard has been made with the yolks of eggs, it may be served with a soft custard sauce made with the whites, making a yellow and white dessert. Soft Custard. 2 C. milk spk. salt 2 eggs or 3 yolks or 3 whites 4 T. sugar I t. vanilla

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