Boiled Custard
1 Quart of Milk. 4 Eggs. 2
Tablespoonfuls of Cornstarch. ½ Cup of Sugar.
1 Teaspoonful of Vanilla.
1 Teaspoonful of Vanilla.
Set the milk
to boil. Beat the yolks of the eggs and the sugar very light. Beat the whites
to a stiff froth, and stir carefully into the yolks and the sugar. Moisten the
cornstarch with a little cold milk and stir into the boiling milk. Continue to
stir until it commences to thicken. Then addthe sugar and the eggs. Stir and
let it cook for one moment longer, and take from the fire, add the vanilla and turn
into a dish to cool. Serve very cold.
The cornstarch is added to thicken
the custard. If the milk is rich, it may be omitted, the custard being far more
delicate without it.
Baked custard without cornstarch
is made in the same manner; the custard is put in a baking dish, placed in the
oven, and allowed to bake till quite firm. By adding two tablespoonfuls more of
cornstarch the custard may be thickened, if desired.
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