General Rules for Custard

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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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.