To Make a Boiled Custard

Ingredients

• at least six eggs to the pint of milk
• the milk
• the sugar
• a piece of lemon-peel
• a little vanilla

Method

1. 1

   Should you not have a proper custard saucepan, a jug serves the purpose equally well.

2. 2

   You require at least six eggs to the pint of milk, and eight are not too many.

3. 3

   Be sure and break the eggs into a cup before putting them into the basin, as one tainted egg will ruin all the others.

4. 4

   Thoroughly well beat them, and add the milk, which may have been previously heated, but not to let boil; the sugar and flavouring can also be put in the milk; a piece of lemon-peel and a little vanilla make a very nice combination.

5. 5

   Stir well, and then place in a jug, which plunge at once into a saucepan of boiling water.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 47. The excerpt below is the record exactly as published.

To Make a Boiled Custard Should you not have a proper custard sauce- pan, a jug serves the purpose equally well. You require at least six eggs to the pint of milk, and eight are not too many. Be sure and break the eggs into a cup before putting them into the basin, as one tainted egg will ruin all the others. Thoroughly well beat them, and add the milk, which may have been previously heated, but not to let boil ; the sugar and flavouring can also be put in the milk ; a piece of lemon-peel and a little vanilla

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