Soft Custard
- 2 cups milk
4 egg yolks
⅓ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency.
Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater.
Soft custard may be made with whole eggs, but it is not so velvety.
Arrowroot Custard
- 2 cups milk
2 tablespoons arrowroot
½ teaspoon vanilla
2 egg yolks
¼ teaspoon salt
¼ cup sugar
Scald milk; mix arrowroot and sugar; add to scalded milk, and cook ten minutes. Beat egg yolks slightly; add salt; pour milk mixture on to eggs; return to double boiler; stir constantly until thickened.
Cool, flavor, and serve in custard cups.