Steamed Custard

Ingredients

• One quart of sweet milk
• four eggs beaten separately
• five tablespoonfuls of sugar
• nutmeg
• vanilla

Method

1. 1

   Make the same as for baked custard, and steam until they are firm in the center.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 120. The excerpt below is the record exactly as published.

four eggs beaten separately, five table- spoonfuls of sugar, mixed with the yolks, nutmeg and vanilla. Scald but not boil the milk; add by degrees to the beaten yolks, and when well mixed, stir in the whites; flavor, and pour into a deep dish, or custard cups of white stone-china. Set these in a pan of hot water, grate nutmeg upon each and bake until firm. Eat cold, from the cups. STEAMED CUSTARD. Make the same as for baked, and steam until they are firm in the center. CREAM CUSTARD. One pint of cream, one pint of milk, one cupful of sugar, one- half cup of cornstarch, whites of four eggs. Boil the milk and cream together, and while boiling, add the sugar and cornstarch, dissolved in a little cold milk; add the whites of eggs, beaten to a stiff froth; just before you take it off, stir them lightly; boil five minutes after you put in the cornstarch. Flavor with lemon, CTJSTARDS, CREAMS, ETC. 203 almond, vanilla or raspberry. It is nice to pour into cups, hav- ing a few drops of different flavor in each. You can mould it in a mould. Serve cold with cream. COFFEE CUSTARD. Mix one egg with a cupful of fresh ground coffee, and pour on it a pint of boiling water; boil five minutes, pour in a cupful of cold water, let it stand ten minutes, pour it off clear into a sauce- pan, add a pint of cream, and boil; beat eight eggs, yolks and whites separately; beat the yolks and one cupful of sugar till very light, and pour the boiling mixture over this, Stirling it well. Set the whole in boiling water, and stir till it thickens; then add the whites, and stir lightly. Put in cups, and serve cold. TAPIOCA CUSTARD. Three tablespoonfuls of tapioca, one quart of sweet milk

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