Custards are of two kinds, namely:
Stirred or so-called Boiled, and Set or Cup Custards, which are not stirred during the cooking.
Soft or stirred custards are always cooked in a double boiler.
Heat the milk, as this shortens the time of cooking and lessens the liability to curdle. Beat the eggs slightly, sufficient only to blend the yolk and white. Thoroughly mix the sugar with the eggs, then pour on slowly the hot milk, stirring meanwhile. Strain and cook as directed. As soon as done remove from the heat immediately and put to cool in water or in a cold place. If a soft custard, stir until cooked, then cool and add the flavoring. Always serve cold.
Custard should bake firm, or if a soft custard until thick.
The froth of the milk disappears when done.
If a soft custard, it coats the sides of the sauce pan.
If a soft custard, the mixture masks the back of a silver spoon.
If a set custard, a silver knife upon penetrating the center of the custard will come out clear without any of the custard adhering to it, provided the skin of the custard is first broken before plunging the knife into it.
1/2 cup sugar.
1/2 teaspoon salt 1 quart milk (hot)
A grating of nutmeg Beat the eggs until the yolks and whites are well mixed, add the sugar, salt, and milk and stir until the sugar is dissolved, then strain into buttered cups or a baking dish. Sprinkle with nutmeg, and set in a pan of hot water. The water must not be allowed to reach the boiling point, else the custard will whey. When the custard is firm throughout, remove from the hot water and allow to cool.
4 tablespoons shredded cocoanut.
2 cups milk.
2 tablespoons sugar.
Put the cocoanut into the milk, place in a double boiler and steep 20 minutes. Strain and add the sugar. Beat the egg slightly, only enough to blend the yolk and white perfectly, and pour the hot milk gradually into it. Strain again to remove small particles of the egg, pour into custard cups, place in a pan of hot water and bake in a moderate oven, taking care not to cook too rapidly. When cooked sufficiently, so that when pierced by a silver knife it does not adhere, it should be removed at once from the heat and allowed to cool. Serve cold.
3 cups hot milk 1 cup cold milk.
1/2 cup sugar.
Place one-half of the sugar in the sauce pan directly over the flame, melt and slightly brown, without stirring and without burning. It may be necessary to lift the pan from the flame occasionally. When thoroughly melted and slightly browned, add slowly the hot milk, stirring meanwhile. See that the caramel is thoroughly dissolved with each addition of milk. To this add the remainder of the sugar. Beat the egg slightly, add the cold milk; then the sweetened hot milk. Strain into custard cups or into a pudding dish. Set into a pan of hot water and bake in a cool oven until set.