Custards and Custard Mixtures

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Published 1861

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Custards can be cooked by “boiling”, baking or steaming, but they must be cooked very carefully and slowly since over-cooking will cause the mixture to curdle. A custard which is to be turned out requires at least the equivalent of 4 eggs to 1 pt. of liquid, otherwise it is liable to break .

Pouring Custards: These are made by heating and maintaining the mixture at a temperature below boiling-point until the eggs cook evenly through the mixture. The use of a double saucepan for this purpose lessens the risk of curdling.