Use receipt for [Soft Custard], adding one half cup caramelized sugar to milk before scalding.
Baked Vanilla Custard
- 3 cups milk
5 eggs
⅓ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven. Should the water boil during baking, the custard will be of a porous consistency. To test the custard thrust a silver knife through the center. When it comes out clean the custard is done.
Baked Sherry Custard
Use rule for [Baked Vanilla Custard], flavoring with one tablespoon sherry wine.
All other flavored custards may be made the same way, by substituting special flavorings.
Baked Caramel Custard No. 1
- 1 cup sugar
4 egg yolks
2 cups milk
1 teaspoon vanilla
¼ cup sugar
¼ teaspoon salt
Caramelize the one cup of sugar. When a delicate brown color, pour into a well-buttered charlotte russe mold or into individual cups; set away to cool.