In preparing soft custard, the eggs may be separated and the yolks cooked with the milk and other ingredients. The whites may be beaten stiff and beaten into the hot mixture with a Dover egg beater. Soft Custard may be used as a sauce over cooked rice, cake, bananas, peaches, and other foods.
To Decrease the Eggs in Custard
When eggs are expensive omit 1 or 2 from a custard recipe. Substitute 1/2 tablespoonful of corn-starch for each omitted egg. For methods of thickening milk with both eggs and starchy materials, see Lessons LIV.
QUESTIONS
What is the purpose of eggs in custard?
Why are eggs beaten slightly for custards?
How do Steamed Custards and Soft Custards differ in method of cooking?
What are the tests for sufficient cooking of each?
What is the purpose of straining custards? Why is Steamed Custard strained and flavored before cooking, and Soft Custard, after cooking?
In what condition is the egg when a custard is curdled? How can a curdled custard be made smooth?