mixture thickens and a coating is formed on the spoon; strain immediately, chill and flavor. If cooked too long the custard will curdle. Should this happen, by using a Dover egg beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin or sprinkle with granulated sugar when cooling.
Blanc Mange or Cornstarch Pudding
1 qt. milk
½ cup cornstarch
Pinch of salt
3 eggs
½ cup sugar
Heat milk to boiling, add cornstarch dissolved in a little cold
milk and a pinch of salt. Boil five minutes, add yolks of eggs
beaten with sugar. Boil 2 minutes longer, remove from fire and
beat in the whipped whites of eggs. Flavor with vanilla or lemon.
Serve cold with cream and sugar or canned peaches or pears.
This is used also as a filling for cream pie, using the beaten whites of eggs, sweetened for a meringue and browning slightly in oven. Bake the crust before filling with the cream.
Baked Custard
4 cups scalded milk
4 eggs
½ cup sugar
¼ teaspoon salt
Few gratings nutmeg
Beat eggs slightly, add sugar and salt, pour on slowly scalded milk,
strain in buttered mold, set in pan of hot water. Sprinkle with
nutmeg and bake in slow oven until firm, which may be readily
determined by running a silver knife through custard. If knife
comes out clean, custard is done. During baking care must be taken
that water surrounding mold does not reach boiling point or custard
will whey. Always bear in mind that eggs and milk combination
must be cooked at a low temperature. For cup custards allow
three eggs to four cups milk; for large molded custard four or five
eggs; if fewer eggs are used, custard is liable to crack when turned
on a serving dish.
