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Classic
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page 306
and larger dish, partly filled with boiling water, placed over the fire. Let the
cream or milk come almost to a boil before adding the eggs or thickening, then
stir it briskly one way every moment until smooth and well cooked; it must not
boil or it will curdle.
To bake a custard, the fire should be moderate, and the dish well buttered.
Everything in baked custard depends upon the regularly heated slow oven. If made
with nicety, it is the most delicate of all sweets; if cooked till it wheys, it
is hardly eatable.
Frozen eggs can be made quite as good as fresh ones if used as soon as thawed
soft. Drop them into boiling water, letting them remain until the water is cold.
They will be soft all through and beat up equal to those that have not been
touched with the frost.
Eggs should always be thoroughly well-beaten, separately, the yolks first, then
the sugar added, beat again, then add the beaten whites with the flavoring, then
the cooled scalded milk. The lighter the eggs are beaten, the thicker and richer
the custard.
Eggs should always be broken into a cup, the whites and yolks separated, and
they should always be strained. Breaking the eggs thus, the bad ones may be
easily rejected without spoiling the others, and so cause no waste.
A meringue, or frosting for the top, requires about a tablespoonful of fine
sugar to the beaten white of one egg; to be placed on the top after the custard
or pudding is baked; smoothed over with a broad-bladed knife dipped in cold
water, and replaced in the oven to brown slightly.
SOFT CARAMEL CUSTARD.
One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt.
Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk
to them. Stir the sugar in a small frying-pan until it becomes liquid and just
begins to smoke. Stir it into the boiling milk; then add the beaten eggs and
cold milk, and stir constantly until the mixture begins to thicken. Set away to
cool. Serve in glasses.
BAKED CUSTARD.
Beat five fresh eggs, the whites and yolks separately, the yolks with half a cup
of sugar, the whites to a stiff froth; then stir them gradually into a quart of
sweet, rich milk, previously boiled and cooled; flavor with extract of lemon or
vanilla, and half a teaspoonful of salt. Rub butter over the bottom and sides of
a baking-dish or tin basin; pour in the custard, grate a little nutmeg over,
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