Boiled Custard

Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

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Ingredients

  • 2 cups scalded milk.
  • Yolks 3 eggs.
  • ¼ cup

Method

Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until 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