|The usual rule for custards
is, eight eggs to a quart of milk; but a very good custard can be made
of six, or even less, especially with the addition of a level tablespoon
of sifted flour, thoroughly blended in the sugar first, before adding the
Custards may be baked, boiled or steamed, either in cups
or one large dish.
It improves custard to first boil the milk and then
cool it before being used; also a little salt adds to the flavor.
small lump of butter may also be added to the custard, if one wants something especially
When desired extremely rich
and good, cream should be substituted for the milk, and double the quantity
of eggs used to those mentioned, omitting the whites.
When making boiled custard,
set the dish containing the custard into another larger dish, partly
filled with boiling water, placed on the stove. 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.
Custard must not boil or
it will curdle.
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 tablespoon of fine sugar to the beaten
white of one egg.
Meringue should 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.