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Classic
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page 83
CREAMS AND CUSTARDS.
For creams and custards eggs should never be beaten in tin, but always in stone
or earthen ware, as there is some chemical influence about tin which prevents
their attaining that creamy lightness so desirable. Beat quickly and sharply
right through the eggs, beating whites and yolks separately.
When gelatine is used for creams, it is better to soak it for an hour in a
little cold water or milk, set in a warm place; when dissolved, pour into the
hot custard just after removing from the stove.
For custards the common rule is four eggs, one cup sugar, and one small half
tea-spoon salt to each quart of milk. Bake in a baking-dish until firm in the
center, taking care that the heat is moderate or the custard will turn in part
to whey. The delicacy of the custard depends on its being baked slowly. It is
much nicer to strain the yolks, after they are beaten, through a small wire
strainer kept for this purpose by every good housekeeper.
For boiled custards or floats the yolks alone may be used, or for economy's sake
the entire eggs. Always place the milk to boil in a custard-kettle (made of iron
with another iron kettle inside, the latter lined with tin), or, in a pan or
pail set within a kettle of boiling water; when the milk reaches the boiling
point, which is shown by a slight foam rising on top, add the sugar which cools
it so that the eggs will not curdle when added.
Or, another convenient way is to mix the beaten and strained yolks with the
sugar in a bowl, then add gradually several spoonfuls of the boiling milk, until
the eggs and sugar are heated through, when they may be slowly stirred into the
boiling milk. Let remain a few moments, stirring constantly until it thickens a
little, but not long enough to curdle, then either set the pail immediately
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