_Steamed Custards_
1 qt. milk (heated)
4 eggs or 8 egg yolks
1/2 c. sugar
1/4 tsp. salt
2 tbsp. caramel or 1/2 tsp. nutmeg
Beat the eggs sufficiently to mix them thoroughly; add the sugar, salt,
and hot milk slowly.
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)
4 egg yolks
1/16 tsp. salt
1/2 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 1/2 ounce chocolate (melted) to the hot
milk. Serves six.
_Floating Island_
Use recipe for Soft Custard and, when cold, garnish with a meringue made
according to the following recipe:
_Meringue_
4 egg whites
1/4 c. powdered sugar
Beat the egg whites very light, add powdered sugar, and continue
beating. Drop in large spoonfuls on the cold custard. Serves eight to
ten.