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Classic
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page 307
and bake in a quick oven. It is better to set the dish in a shallow pan of hot
water, reaching nearly to the top, the water to be kept boiling until the
custard is baked; three-quarters of an hour is generally enough. Run a teaspoon
handle into the middle of it; if it comes out clean it is baked sufficiently.
CUP CUSTARD.
Six eggs, half a cupful of sugar, one quart of new milk. Beat the eggs, and the
sugar and milk, and any extract or flavoring you like. Fill your custard cups,
sift a little nutmeg or cinnamon over the tops, set them in a moderate oven in a
shallow pan half filled with hot water. In about twenty minutes try them with
the handle of a teaspoon to see if they are firm. Judgment and great care are
needed to attain skill in baking custard; for if left in the oven a minute too
long or if the fire is too hot, the milk will certainly whey.
Serve cold, with fresh fruit sugared and placed on top of each. Strawberries,
peaches or raspberries, as preferred.
BOILED CUSTARD.
Beat seven eggs very light, omitting the whites of two; mix them gradually with
a quart of milk and half a cupful of sugar; boil in a dish set into another of
boiling water; add flavoring. As soon as it comes to the boiling point, remove
it or it will be liable to curdle and become lumpy. Whip the whites of the two
eggs that remain, adding two heaping tablespoonfuls of sugar. When the custard
is cold, heap this on top; if in cups put on a strawberry, or a bit of red jelly
on each. Set in a cold place till wanted.
--Common Sense in the Household.
BOILED CUSTARD, OR MOCK CREAM.
Take two even tablespoonfuls of corn-starch, one quart of milk, three eggs, half
a teaspoonful of salt and a small piece of butter; heat the milk to nearly
boiling, and add the starch, previously dissolved in a little cold milk; then
add the eggs, well beaten, with four tablespoonfuls of powdered sugar; let it
boil up once or twice, stirring it briskly, and it is done. Flavor with lemon,
or vanilla, or raspberry, or to suit your taste.
A good substitute for ice cream, served very cold.
FRENCH CUSTARD.
One quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs,
beat the yolks until thick, to which add the milk, a little vanilla, and sweeten
to taste; put it into a pan or farina kettle, place it over a slow fire and
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