This is a very fine sauce, particularly for cabinet and Neopolitan puddings.
Custards, Blanc-Mange, Jellies, and Creams.
A good rule for custard is five eggs to a quart of milk, and a tablespoonful of sugar to each egg, although a good plain custard can be made with an egg for each cup of milk and four tablespoonfuls of sugar to the quart. Creams and custards that are to be frozen must have at least one-third more sugar than those which are not to undergo this process.
In heating the milk for custard, do not let it quite boil before adding the yolks. My plan, which has proved a safe one thus far, is to take the scalding milk from the fire, and instead of pouring the beaten eggs into it, to put a spoonful or two of the milk to them, beating well all the while, adding more and more milk as I mix, until there is no longer danger of sudden curdling. Then, return all to the fire and boil gently until the mixture is of the right consistency. From ten to fifteen minutes should thicken a quart. Stir constantly. A pinch of soda added in hot weather will prevent the milk from curdling.
Always boil milk and custard in a vessel set within another of boiling water. If you have not a custard or farina kettle, improvise one by setting a tin pail inside of a pot of hot water, taking care it does not float, also that the water is not so deep as to bubble over the top. Custards are better and lighter if the yolks and whites are beaten separately, the latter stirred in at the last.
Boiled Custard. ✠
- 1 quart of milk.
- Yolks of five eggs and the whites of seven—(two for the méringue).
- 6 tablespoonfuls sugar.
- Vanilla flavoring—1 teaspoonful to the pint.
Heat the milk almost to boiling; beat the yolks light and stir in the sugar. Add the milk in the manner described in “general directions” at head of this section; stir in five whites whipped stiff; return to the fire and stir until thick, but not until it breaks. Season it with vanilla, pour into glass cups; whip the whites of two eggs to a méringue with a heaping tablespoonful of powdered sugar, and when the custard is cold, pile a little of this upon the top of each cup. You may lay a preserved strawberry or cherry, or a bit of melon sweetmeat, or a little bright jelly upon each.
Almond Custards.
- 1 pint milk (half cream).
- ¼ lb. almonds, blanched and pounded to a paste, a few at a time in a Wedgewood mortar, adding gradually—
- 2 tablespoonfuls of rose-water.
- Yolks of three eggs and whites of four—(two for méringue).
- 4 tablespoonfuls sugar.
- 1 teaspoonful extract bitter almond in méringue.