Title: Custard Desserts
Categories: Dessert Pudding
Yield: 4 Servings

Text

There are very few people who know how great a variety of desserts may be made from a simple combination of custard. the great secret in a baked, boiled or steam custard is slow cooking. In order to attain this it is essential that the custard should be cooked in a dish set in boiling water which completely obviates all danger of burning. the rule for custard is very simple and need not be varied for baked or boiled custard. It requires one quart of fresh milk, the yolks of six eggs, six tablespoons of sugar, a saltspoon of salt, and flavoring of any kind that may be desired. It is essential to success that all ingredients be of the best and freshest quality. You can add the whites of the eggs to the custard, but as they do not enrich it and are of no special value in it, it is more economical to use them sa a meringue or in a loaf of angel cake to be served with the custard. The process of making a custard is so simple that a child may accomplish it, yet it is common to see this dish put on our tables wheyed and spoiled because of a failure to attend to the essential minutiae in making it. The milk should be fresh and new and brought to the boiling point. the yolks of the eggs should be beaten with the sugar and the salt, and the boiling milk should be poured gradually over them. A flavor of nutmeg may now be added to them, if you like the old fashion nutmeg custard or a portion of vanilla bean or a little of the chipped yellow outer peel of a lemon should be boiled with the milk. You can use the extract if you prefer, but it is more expensive and will give a rank taste to so delicate a dish as a custard. The custard may now be poured into earthen cups and set in the oven in a pan of hot water and baked in a moderately hot oven; or they may be steamed for fifteen minutes in a steamer over boiling water; or again, they may be made into boiled custard by stirring the mixed custard in a double boiler till it thickens. this will take five or six minutes. The custard should be continually beaten all the time that it is cooking and until it has cooled; and then it should be strained and poured into cups.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

previous

next