Custard - Defined and Recipes

Custard—Name applied to a mixture of eggs, milk and sugar, mixed together, then baked, steamed or boiled. The best proportion is: to each quart of milk, work in eight beaten eggs, six ounces of sugar, then flavor; or the milk may be boiled with a flavoring, then allowed to cool; the custard to be in perfect condition must only be allowed to reach the boiling or settling point, as if allowed to cook longer it will disintegrate and become watery.

CUSTARD SAUCE. Beat together twelve yolks and ten ounces of sugar. Pour over this two quarts of boiling milk, stirring the while. Strain and flavor with orange, lemon or vanilla.

Boiled Custard

2 cups scalded milk 
1/4 cup sugar
3 eggs Yolks 
1/8 teaspoon salt
1/2 teaspoon vanilla

Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using a Dover egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.

Caramel Custard

4 cups scalded milk
1/2 teaspoon salt
5 eggs 
1 teaspoon vanilla
1/2 cup sugar

Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful tbat milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then straiu in buttered mould. Bake as custard. Chill, and serve with Caramel Sauce.

Custard Pie

2 eggs 
1/8 teaspoon salt
3 tablespoons sugar 
1 1/2 cups milk
Few gratings nutmeg

Beat eggs slightly, add sugar, salt, and milk. Line plate with paste, and build up a tlutcd rim. Strain in the mixture aud sprinkle with few gratings nutmeg. Bake in quick oven at first to set rim, decrease the heat afterwards, as egg and milk in combination need to be cooked at low temperature.

Egg Custard for Decorating

Separate yolks from whites of two eggs. Beat yolks slightly, add two tablespoons milk and few grains salt. Strain into a buttered cup, put in a saucepan, surround with boiling water to one-half depth of cup, cover, put on back of range, and steam until custard is firm. Beat whites slightly, add few grains salt, and cook as yolks. Cool, turn from cups, cut in thin slices, then in desired shapes.

Custard Soufflé

3 tablespoons butter 
1 cup scalded milk
1/4 cup flour 
4 eggs
1/4 cup sugar

Melt butter, add flour, aud gradually hot milk: when well thickened, pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once, — if not served immediately it is sure to fall; serve with Creamy or Foamy Sauce.

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