Steamed or Baked Custard
From A text-book of cooking, 1915
For easy turning out of the custard, place a little Caramel Syrup in the bottom of each mold.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
826Calories
29 gProtein
124 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein29 g
Carbohydrates124 g
Fiber0.1 g
Sugars124 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium873 mg
Calcium658 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus692 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 46. The excerpt below is the record exactly as published.
steamed or baked custard and (b) soft custard. The method of mix- ing these custards is the same, but the methods of cooking and the tests for sufficient cooking differ. Directions for Mixing and Cooking Custards. — Scald the milk in a double boiler. Beat the eggs slightly, add the sugar and salt, mix. Add the hot milk to this mixture. If steamed custard is desired, strain the mixture, flavor, and pour it into a mold. Steam (without stirring) until the custard is firm. Test for sufficient cooking by inserting a knife into the custard. If it comes out clean, the custard is done. If baked custard is desired, place the cups of custard in a pan of hot water, and bake in a moderate oven until firm. Test as steamed custard. • If soft custard is desired, return the mixture to the double boiler and cook (stirring constantly) until it thickens or forms a coating over the spoon. Strain, cool, and flavor. Note that steamed custard is strained and flavored before cooking, and soft custard, after cooking. When eggs are high in price omit 1 or 2 from a custard recipe. Substitute £ tablespoonful of cornstarch for each omitted egg. For methods of thickening milk with both eggs and starchy materials, see Lessons XXXIII and XXXIV, p. 109. L 106 THE COOKING OF FOODS STEAMED OR BAKED CUSTARD 1 pint milk * | teaspoonful salt 2 or 3 eggs 2 tablespoonfuls caramel syrup or J cupful sugar
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