Steamed Custard

Ingredients

• 5 eggs
• 3 tablespoons of sugar
• a pinch of salt
• a chip or two of lemon or orange
• a little vanilla
• 1 quart of milk

Method

1. 1

   Scald the milk and pour it over beaten eggs.

2. 2

   Steam in a covered vessel for 5-6 minutes, then set on ice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 305. The excerpt below is the record exactly as published.

STEAMED CUSTARD.— Take 5 eggs (throw out the yolks of 2, and beat), 3 tablesiDoons of sugar, a pinch of salt, a chij) or two of lemon or orange, and a little vanilla. Scald 1 quart of milk, take off DESSEETS 415 the scum, and pour it on the beaten eggs. Set it to pteaming in a close covered vessel, and steam 5 or 6 minutes; then set on ice. . TAPIOCA CUSTARD.— Take 1 quart of fresh milk, 2 eggs," | cup of pearl tapioca, ^ cup of white sugar. Soak the tapioca over night, and the next morning drain off all the water while the milk is scalding in a double boiler; when the milk is hot, add the tapioca and let it simmer 10 minutes; beat the sugar and eggs together, and add to the milk and tapioca; flavor with cinnamon, vanilla or nut- meg. TOMATO CUSTARD.— Peel and stew until thoroughly cooked 1 quart of ripe tomatoes; strain through a sieve to remove the seeds; beat 3 fresh eggs very light and add them to the strained tomatoes with a teacup of white sugar, a pinch of salt, butter the size of an egg, and a little nutmeg. Bake in a quick oven 15 or 20 minutes. This is nice served hot or cold. VARIOUS CUSTARDS.— Those without experience should ad- here closely to the recipes given, but cooks with a little experience can produce a variety of custards by varying the flavors used, leaving the body of the custard the same. Oranges cut fine (after being peeled and seeded) can be used, simply adding them to a good custard; so can canrccd or candied fruits, chopjjed almonds, grated cocoanut, chocolate, caramels, macaroons, etc., thus making various custards. An ingenious cook can devise many changes, and make attractive dishes, and we advise experienced cooks to try it. CKEAMS, PUFFS, ETC. CHOCOLATE CREAM — Heat 4 cups milk and a pinch of salt; when hot add 3 tablespoons of flour; after it thickens add yolks of 3 eggs, beaten to a cream with 3 tablespoons of sugar

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