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SOFT
CARAMEL CUSTARD
One quart of milk, half a cup
of sugar, six eggs, pinch of salt. Put the milk on to boil, reserving a
cup. Beat the eggs and add the cold milk to them. Stir the sugar in a small
frying pan until it becomes liquid and just begins to smoke. Stir it into
the boiling milk; then add the beaten eggs and cold milk and stir constantly
until the mixture begins to thicken. Set away to cool. Serve in nice glasses.
BAKED
CUSTARD
Beat five fresh eggs, the whites
and yolks separately, the yolks with half a cup of sugar, the whites to
a stiff froth; then stir them gradually into a quart of sweet rich milk
previously boiled and cooled; flavor with extract of lemon or vanilla and
a pinch of salt. Rub butter over the bottom and sides of a baking-dish
or tin basin; pour in the custard, grate a little nutmeg over and bake
in a quick oven. It is better to set the dish in a shallow pan of hot water
reaching nearly to the top, the water to be kept boiling until the custard
is baked; three-quarters of an hour is generally enough.
TIP: Run a teaspoon
handle into the middle of it; if it comes out clean it is baked sufficiently.
CUP
CUSTARD
Six eggs half a cup of sugar,
one quart of fresh milk. Beat the eggs and the sugar and milk, and any
extract or flavoring you like. Fill your custard cups, sift a little nutmeg
or cinnamon over the tops, set them in a moderate oven in a shallow pan
half filled with hot water. In about twenty minutes try them with the handle
of a teaspoon to see if they are firm. Judgment and great care are needed
to attain skill in baking custard, for if left in the oven a minute too
long, or if the temperature is too hot, the milk will certainly whey. Serve
cold with fresh fruit sugared and placed on top of each. Strawberries,
peaches or raspberries, as preferred.
BOILED
CUSTARD
Beat seven eggs very light,
omitting the whites of two; mix them gradually with a quart of milk and
half a cup of sugar; boil in a dish set in another of boiling water; add
flavoring. As soon as it comes to the boiling point remove it, or it will
be liable to curdle and become lumpy. Whip the whites of the two eggs that
remain, adding two heaping tablespoonfuls of sugar. When the custard is
cold heap this on top; if in cups, put on a strawberry or a bit of red
jelly on each. Set in a cold place till wanted.
BOILED
CUSTARD, OR MOCK CREAM
Take two even tablespoons of
cornstarch, one quart of milk, three eggs, pinch of salt and a small piece
of butter; heat the milk to nearly boiling and add the starch, previously
dissolved in a little cold milk; then add the eggs well beaten with four
tablespoons of powdered sugar; let it boil up once or twice, stirring it
briskly, and it is done. Flavor with lemon, or vanilla, or raspberry, or
to suit your taste.
TIP: This custard
is a good substitute for ice cream, if served very cold.
FRENCH
CUSTARD
One quart of milk, eight eggs,
sugar and cinnamon to taste; separate the eggs, beat the yolks until thick,
to which add the milk, a little vanilla, and sweeten to taste; put it into
a pan or farina kettle, place it over a slow fire and stir it all the time
until it becomes custard; then pour it into a pudding-dish to get cold;
whisk the whites until stiff and dry; have ready a pan of boiling water
on the top of which place the whites; cover and place them where the water
will keep sufficiently hot to cause a steam to pass through and cook them;
place in a dish (suitable for the table) a layer of custard and white alternately;
on each layer of custard grate a little nutmeg with a teaspoon of wine;
reserve a layer of white for the cover, over which grate nutmeg; then send
to table and eat cold.
GERMAN
CUSTARD
Add to a pint of good, rich,
boiled custard an ounce of sweet almonds, blanched, roasted and pounded
to a paste, and half an ounce of pine-nuts or peanuts, blanched, roasted
and pounded; also a small quantity of candied citron cut into the thinnest
possible slips; cook the custard as usual and put it in fridge for some
hours before using.
ALMOND
CUSTARD. No. 1.
Scald and blanch half a pound
of shelled sweet almonds and three ounces of bitter almonds, throwing them,
as you do them, into a large bowl of cold water. Then pound them one at
a time into a paste, adding a few drops of wine or rose-water to them.
Beat eight eggs very light with two-thirds of a cup of sugar, then mix
together with a quart of rich milk, or part milk and part cream; put the
mixture into a saucepan and set it over the fire. Stir it one way until
it begins to thicken, but not till it curdles; remove from the fire and
when it is cooled put in a glass dish. Having reserved part of the whites
of the eggs, beat them to a stiff froth, season with three tablespoons
of sugar and a teaspoon of lemon extract, spread over the top of the custard.
Serve cold.
ALMOND
CUSTARD. No. 2.
Blanch a quarter of a pound
of sweet almonds, pound them, as in No.1 on preceding recipe, with six
ounces of fine white sugar and mix them well with the yolks of four eggs;
then dissolve one ounce of gelatine in one quart of boiling milk, strain
it through a sieve and pour into it the other mixture; stir the whole over
the fire until it thickens and is smooth; then pour it into your mold and
keep in a cool place, until wanted; when ready to serve dip the mold into
warm water, rub it with a cloth and turn out the cream carefully upon your
dish.
SNOWBALL
CUSTARD
Soak half a package of gelatine
in a cup of cold water one hour, to which add a pint of boiling water,
stir it until the gelatine is thoroughly dissolved. Then beat the whites
of four eggs to a stiff froth, put two teacups of sugar in the gelatine
water first, then the beaten white of egg and one teaspoon of vanilla extract,
or the grated rind and the juice of a lemon. Whip it some time until it
is all quite stiff and cold. Dip some wine-glasses in cold water and fill
them; set in a cold place.
In the meantime, make a
boiled custard of the yolks of three of the eggs, with half a cup of sugar
and a pint of milk; flavor with vanilla extract. Now after the meringue
in the glasses has stood for couple hours, turn them out of the molds,
place them in a glass dish and pour this custard around the base.
BAKED
COCONUT CUSTARD
Grate as much cocoanut as will
weigh a pound. Mix half a pound of powdered white sugar with the milk of
the coconut, or with a pint of cream, adding two tablespoons of rose-water
or wine. Then stir in gradually a pint of rich milk. Beat to a stiff froth
the whites of eight eggs and stir them into the milk and sugar, a little
at a time, alternately with the grated coconut; add a teaspoon of powdered
nutmeg and cinnamon. Then put the mixture into custard cups and bake them
twenty minutes in a moderate oven, set in a pan half filled with boiling
water. When cold, sprinkle sugar over them. |
