General Rules for Custard

Eggs should be thoroughly mixed, but not beaten light, with sugar and salt, add the hot milk slowly, stirring all the time. Custards must be cooked over moderate heat-over water in the oven if baked, or in a double boiler is steamed. When thick enough, the custard coats on the spoon. It curdles if cooked a minute too long. If it curdles, put in a pan of cold water immediately and beat until smooth. Always strain custards. Use the yolks instead of the whole eggs to make a soft custard.