Vanilla Custard

Ingredients

• 1 pint milk
• 1/2 vanilla bean
• 1/2 cup granulated sugar
• 3 egg yolks
• 1 egg white

Method

1. 1

   Put milk, sugar, and vanilla bean in a saucepan and bring to a boil; remove from fire and cool.

2. 2

   Beat egg yolks and white together and combine with cooled milk, straining into cups.

3. 3

   Place cups in a pan of hot water, cover, and let custards poach about 15 minutes on the back of the stove or bake in a moderate oven (350°F).

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 151. The excerpt below is the record exactly as published.

VANILLA CUSTARD {Creme a la Vanille) i pint milk % vanilla bean % cup granulated sugar 3 egg yolks 1 egg white Put milk, sugar, and vanilla bean in saucepan and bring to a boil; remove from fire and cool. Beat egg yolks and white together and combine with cooled milk and strain into cups. This amount will fill 4 pots de creme. Place cups in a pan of hot water, reaching l/2 their height; cover, place live embers on cover and let custards poach about 15 minutes on back of stove; or place in a moderate oven (350° F.) and bake the same as our custards. CARAMEL CUSTARD {Crime au Caramel) 1 cup powdered sugar 1 quart milk 6 eggs 1 cup granulated sugar 2 egg yolks Grated yellow rind of Y2 lemon Melt powdered sugar in a saucepan over a slow fire until it turns a rich yellow. Remove, turn into a charlotte mold, and let cool. Beat eggs and egg yolks together until creamy. Beat in milk, sugar, and grated lemon, and let stand 10 minutes. Then butter sides of mold and strain custard into it. Place mold on a tripod in a kettle of hot water reaching to l/2 its height. Bring water to a boil and set back on cool part of stove to simmer, without boiling. Cover kettle and place hot cinders on 354 THE EUROPEAN COOKBOOK the cover. The custard poaches in this manner for about 45 minutes. Serve cold. BACCHANALIAN CREAM (Crime Bachique) 1 pint fine white wine Small piece of cinnamon bark Yi cup granulated sugar 6 egg yolks Put wine, sugar, and cinnamon into a saucepan, bring to a boil and remove from fire. Beat egg yolks until light-colored. Whip the wine into them a very little at a time. Strain into cups and poach on top of stove the same as for creme a la vanille. ORANGE FLOWER CREAM (Creme a la Fleur d' Or anger) 1 pint milk

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