Baked Custard.—Proceed as in boiled custard, but instead of pouring into a double boiler pour into a baking dish. Set the dish in a pan of water, place in the oven and bake until the mixture is set in the middle.
Farinaceous Custards.—Make like boiled custard, using one less egg and adding one quarter cup of farina, tapioca, cornstarch, arrowroot, or cooked rice to the hot milk and egg.
Sago should be soaked over night before using.
Tapioca should be soaked one hour before using.
Coffee Custard.—Scald one tablespoon of ground coffee in milk and strain before proceeding as for boiled custard.