Firm Custards

Baked custard: (1) Allow from 4 to 6 eggs or 6 egg-yolks, 1/2 cup of sugar, 1/4 teaspoon of salt, and a few gratings of nutmeg, to 1 quart of milk; (2) scald the milk; (3) beat the eggs slightly, and add the salt and the sugar; (4) stir the scalded milk slowly into the mixture; (5) turn the mixture into a pudding dish or individual cups; (6) grate a little nutmeg over the top; (7) set the dish in a pan of hot water, and bake it in a moderate oven; (8) test it by running a knife into the center. If the knife comes out clean, the custard is done.

Variations: (1) To each quart of milk, add 1/2 cup of caramel; (2) use left-over cocoa instead of milk; (3) to each quart of milk, add 3 ounces of melted chocolate.

Molded custard: For a custard firm enough to turn from a mold, use 2 eggs to each cup of milk.

Royal custard: For a custard that is cut in slices and served as a garnish use 1 egg to 1 tablespoon of milk.

Liquid Custards

Soft custard: (1) Allow 4 whole eggs or the yolks of 6 eggs, 1/2 cup of sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of vanilla to each quart of milk (if eggs are scarce, substitute 1/2 tablespoon of cornstarch for 1 egg-yolk); (2) scald the milk; (3) beat the eggs slightly and add the sugar and the salt; (4) stir the scalded milk slowly into the mixture; (5) cook the custard slowly in a double boiler, stirring it constantly, until it thickens and coats the spoon; (6) if the custard curdles, beat it with a Dover egg-beater; (7) add the flavoring; (8) cover the custard with a perforated tin until it is served, to prevent a film from forming.

Variations: (1) Just before removing the custard from the heat, fold in the whites of the eggs beaten until they are foamy; (2) caramel, coffee, or chocolate may be added to the milk before it is added to the eggs.

Uses of liquid custard: (1) Pour the custard over alternate layers of stale cake and sliced peaches, pears, bananas, or oranges; (2) pour the custard over sliced fruit. Garnish the dish with sliced bananas, dates, or nut meats.

English custard (for filling cream puffs and eclairs): (1) Allow for each pint of milk, 2 eggs or 4 egg-yolks, 1/2 cup of flour, 3/4 cup of sugar, 1/2 teaspoon of vanilla, and 1/4 teaspoon of salt; (2) mix and sift the dry ingredients; (3) slowly add the hot milk to them, stirring the mixture constantly; (4) cook the mixture until it boils; (5) cool it, stirring it constantly for 15 minutes; (6) add the egg-yolks, or eggs, and stir it until the egg is cooked. It may be necessary to return it to the heat.

Variations: (1) 1/4 cup of black coffee may be substituted for 1/4 cup of milk; (2) 1 ounce of chocolate cooked with 2 tablespoons each of sugar and water may be added to the milk.

Table XXXVIII. - Recipes For Custard

* Lucile Brewer.