Strain into cups, flavour with caramel, or sprinkle nutmeg on top, and steam until firm over gently boiling water—from 20 to 30 minutes.
Baked Custards
Prepare as for Steamed Custards, set in a pan of hot water, and bake in a slow oven until firm—from 20 to 40 minutes.
Chocolate Custards
Use the recipe for Steamed Custards, adding 1 ounce of chocolate (melted) to the hot milk. Steam or bake as desired.
Soft Custard
1 pt. milk (heated) | ⅟16 tsp.salt | |
4 egg yolks | ½ tsp. vanilla extract | |
| 4 tbsp. sugar | ||
Beat the egg yolks sufficiently to mix them thoroughly, add the sugar, salt, and hot milk slowly. Cook over water that is boiling gently. Stir constantly until the custard thickens. Strain. Flavour when cool.
For soft Chocolate Custard add ½ ounce chocolate (melted) to the hot milk. Serves six.
Floating Island