2 cups milk
2 egg yolks
2 tablespoons sugar
1/2 teaspoon vanilla
2 egg whites
3 tablespoons powdered sugar
Makes 4 servings.
- In the double boiler heat the
milk until start to boil.
- Beat the sugar and egg yolks
until light and fluffy, then add them into the boiling milk; stir until
it begins to thicken, then take it from the fire; add the vanilla and
stand aside to cool. When cool, pour into a glass custard dish.
- Preheat oven to 300º F
- Beat the
whites until stiff, add three tablespoons of powdered sugar gradually.
them on a plate and stand in the oven for a moment until slightly
brown, then loosen from the plate, slip off gently on top of the
- Serve very cold.
|Did You Know?
its thickness, or solidity, a true custard (or plain custard) depends
largely on the thickening property of the protein material in the eggs.
Here, again, as in the preparation of other foods, only a certain
proportion of milk and eggs will thicken, or solidify, upon being
cooked. In general, the correct proportion for a true custard is 1 egg
to 1 cup of milk. So important is this proportion that it should be
memorized. Before the eggs are added to the milk, they are, of course,
beaten, but their beating is a matter of little consequence, for they
are used merely to supply thickening and give richness and not to
produce lightness. Therefore, they need only be mixed well and beaten
slightly, as any increase in the amount of the beating adds nothing.
The sweetening and
flavoring used in custards should be in sufficient quantity to suit the
tastes of those who are to eat the dessert. However, the usual
proportion of sugar is 1 tablespoonful to 1 egg and 1 cup of milk. A
tiny pinch of salt added to a mixture of this kind improves its flavor
and should never be omitted.