Beat the yolks in a good sized basin until light and creamy. Add the sugar and a very little salt. Scald the milk and pour it gradually over the yolks, stirring constantly whilst doing so. Pour the custard back into a double-boiler in the outer part of which is very hot water. Stir continually until the custard thickens. When it is thick enough it will coat the spoon. It must not boil or the custard will curdle. Strain at once into a jug. Add the flavouring when cool.
Caramel Custard
Melt three table-spoons of powdered sugar in a saucepan and stir it over a quick fire until it is a rich brown, being very careful that it does not burn. Pour this into a basin and beat it well with three or four yolks of eggs. Proceed as for plain custard (see above).
*Chestnut Custard
1 lb. chestnuts
4 eggs
4 ozs. powdered sugar
1 pint milk or cream
¹⁄₂ tea-spoon vanilla
Boil, peel and pound the chestnuts. Add the well beaten yolks, a little salt and the sugar. Beat well together. Add the milk or cream. Beat the whites to a stiff froth and add them gradually, stirring continually. When well mixed, pour into a double boiler and stir until the custard thickens. Add the vanilla when the custard is cool.
*Chocolate Custard
Add to one pint of milk three table-spoons of grated chocolate. Boil until the chocolate is melted. Proceed as for plain custard (see [p. 15]). When cold stir in a gill of rich cream. Serve very cold.
*Coffee Custard
To a pint of plain custard (see [p. 15]) add a coffee cup of strong, good coffee, and an extra table-spoon of powdered sugar. Omit the vanilla.