Cup Custards—Boiled.
- 1 quart of milk.
- Yolks of 5 eggs and whites of 3 (reserving 2 for the méringue).
- 6 tablespoonfuls of sugar.
- Vanilla flavoring, 1 teaspoonful to the pint.
Heat the milk almost to boiling. Take out a cupful and add, slowly, to the beaten yolks and sugar, whipped up with three of the whites. Return to the fire and stir until it begins to thicken, but not until it curdles. Pour into a bowl and, when cold, flavor. Fill glass, or china cups with it. Whip the reserved whites to a méringue with a little powdered sugar, and heap a spoonful upon the top of each cup.
Watch your opportunity for boiling the custard. I have often slipped into the kitchen and made it while the coffee was boiling for breakfast. This once off the fire, no more cooking is needed.