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Classic
Cook Books
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page 103
place till it begins to come, when it should be set in cold water till dinner
time; just as you take it to table, pour some cream on it, and grate nutmeg over
the top.
Cream Custard.
To a pint of thin cream, take one egg, and beat and season as other custard;
bake it in a plate with paste; this quantity is sufficient for one large plate,
and is more delicate than custard made in the usual way.
Ice Custard with Vanilla.
Boil three pints of rich milk with as much vanilla as will give it a good
flavor; sweeten it to your taste; have ready four eggs well beaten, pour the
boiling milk on them, and keep stirring till cool; when put it to freeze.
Custard with Raisins.
Stone and cut a tea-cup of raisins, put them in a quart of milk; when it boils
stir in five eggs well beaten, with two table-spoonsful of sugar, and a little
lemon peel; keep stirring till it boils again, then take it off the fire, and
stir till nearly cold; when put it in cups, or in a large bowl; beat the whites
of three eggs with sugar, and when quite cold put them on the top of the
custard.
To Boil Custard in Water.
Beat the eggs, sugar and seasoning together, and put it in a pitcher or nice
stone jar; put in the milk and stir it well together; set the pitcher in a pot
of boiling water, and stir till it is cooked, when take the pitcher out and stir
till nearly cool. Custard should never be boiled or baked two much--a minute too
long will sometimes spoil it.
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