- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Custard is a mixture of cooked egg and milk which is flavored. Custards are classified according to the method used in cooking them. Those cooked over hot water and stirred throughout the cooking process are known as soft or stirred custards. Those set in hot water and cooked in the oven are firm or baked custards.
The firmness of a custard depends on the proportion of eggs to milk. The finest grained custards are those in which the yolks predominate.
Custards date back to the Middle Ages. They were very popular in America in the 19th century. Vanilla was much sought after. It is a fine spice and can be very expensive.
A favorite plain soft custard recipe for me is from "The American Woman's Cookbook", edited by Ruth Berolzheimer. This was my Mom's favorite cookbook.
Plain Soft Custard
2 cups milk
2 whole eggs or 4 egg yolks
1/8 teaspoon salt
4 tablespoons sugar
1/2 teaspoon vanilla
Scald the milk in top of the double boiler. Beat together the eggs, sugar and salt. Add the hot milk to the egg mixture, mix thoroughly and return to the top of the double boiler. Cook over hot water, stirring constantly until the egg coats the spoon. Add vanilla.
Serve in sherbet cups or frappe glasses.
The firmness of a custard depends on the proportion of eggs to milk. The finest grained custards are those in which the yolks predominate.
Custards date back to the Middle Ages. They were very popular in America in the 19th century. Vanilla was much sought after. It is a fine spice and can be very expensive.
A favorite plain soft custard recipe for me is from "The American Woman's Cookbook", edited by Ruth Berolzheimer. This was my Mom's favorite cookbook.
Plain Soft Custard
2 cups milk
2 whole eggs or 4 egg yolks
1/8 teaspoon salt
4 tablespoons sugar
1/2 teaspoon vanilla
Scald the milk in top of the double boiler. Beat together the eggs, sugar and salt. Add the hot milk to the egg mixture, mix thoroughly and return to the top of the double boiler. Cook over hot water, stirring constantly until the egg coats the spoon. Add vanilla.
Serve in sherbet cups or frappe glasses.