SUBJECT MATTER
A custard is a combination of eggs and milk, usually sweetened and flavoured, and either steamed, or baked as cup custard, or cooked in a double boiler as soft custard. The whole egg may be used or the yolks alone. The yolks make a smoother, richer custard.
The eggs must be thoroughly mixed, but not beaten light, the sugar and salt added, and the milk scalded and stirred in slowly. The custard must be strained through a fine sieve and cooked at a moderate temperature. It is desirable to strain a custard, in order to remove the cords and pieces of the membrane which inclosed the yolk. The cup custard should be strained before cooking, the soft custard may be strained afterwards.
A soft custard is cooked over water and is stirred constantly until done. When done, the froth disappears from the surface, the custard is thickened and coats the spoon and sides of the pan, and there is no sign of curdling. If the custard is cooked too long, it becomes curdled. If it becomes curdled, put it into a pan of cold water and beat until smooth.
A steamed or baked custard is done when it becomes set and when a silver knife will come out clean after cutting it.
PRELIMINARY PLAN
This lesson will furnish an opportunity for a review of milk and eggs. The pupils should arrange to bring the necessary materials from their homes.
Steamed Custards
| 1 qt. milk (heated) | ¼ tsp. salt | |
| 4 eggs or 8 egg yolks | 2 tbsp. caramel or | |
| ½ c. sugar | ½ tsp. nutmeg |
Beat the eggs sufficiently to mix them thoroughly; add the sugar, salt, and hot milk slowly.