The custard given in the
accompanying recipe is commonly known as boiled custard, but this is in
no sense a correct name, for the custard at no time reaches the boiling
point. The common method of preparation is dry steaming, for which the
double boiler is an essential utensil.
2 cups milk
1/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon lemon extract
Makes 4 servings.
- Heat the milk in the inner pan
of a double boiler.
- Separate the eggs. Beat the
yolks slightly, and to them add the sugar and salt. Dilute with a
little of the hot milk. Blend well together and pour into the hot milk.
Stir constantly until the mixture coats a spoon, and then remove from
- Beat the egg whites until they
are stiff but not dry, and fold them into the mixture.
- Flavor with the vanilla and
lemon extract, cool, and serve.
obtain variety in soft custards, chocolate, caramel, maple, and other
flavors may be used in their preparation in the same way as for baked
|Did You Know?
|If the double boiler
is not in supply, however, a saucepan placed in a larger pan of water
will serve the purpose.
soft custard should be stirred continuously during its cooking. Then it
not set nor thicken as does baked custard, even though the proportion
of eggs and milk may be higher.
As soon as the soft custard mixture lightly coats a spoon it is done.
Then it should be removed from the fire and the inner part of the
double boiler removed from the outer part to avoid the application of
any more heat.
If too much heat has been applied or the soft custard has been cooked
too long, the result will be a curdled mass. As soon as this is
observed, the custard should be removed from the hot water, placed at
once into a pan of cold water, and beaten vigorously with a rotary egg
beater. To improve it further, it may be poured through a fine wire
sieve or strainer. Unless the curding has gone too far or the egg has
been cooked a great deal too long, this treatment will produce a very
decided improvement in the custard and possibly bring it to a normal