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Maple Nut Custard

Maple Nut Custard image

1 pt. milk (in double boiler)
2 tablespoons cornstarch
1 cup dark brown sugar
2 teaspoons butter 2 eggs
Maple flavoring. When cool add nuts.

Boiled Custard

Boiled Custard image

1 pt. milk
1/2 cup sugar
3 eggs, vanilla
1 tablespoon comstarch
Cook in double boiler until proper consistency

Baked Custard

Baked Custard image

Use five eggs to one quart of milk, a pinch of salt, and
sugar to taste, also flavoring. Cover top with nutmeg. Heat
milk to scalding point, but do not boil. Beat egg without
separating, add sugar and heat a little. Pour the hot milk
over eggs and sugar stirring together well. Pour into bak-
ing dish and place in oven in pan of water. Bake very
slowly and do not let water in pan become boiling hot. Try
center with fork tine and when a soft bit of jelly-like custard
adheres, it is done. Be careful not to bake too long or too
fist or it will be watery.

Tapioca Custard

Tapioca Custard image

Into double boiler place 1 qt. milk and a pinch of salt

Let come to boil and add 3 tablespoons minute tapioca

Cook for 15 minutes, add Yolks 3 eggs
2-3 cup sugar, juice and grated rind 1 lemon beaten together

Cook slowly 5 minutes. Turn into serving dish and fold in carefully beaten whites of 3 eggs. Set on ice and serve with plain or whipped cream.

Passover Custard Filling

Passover Custard Filling image

2 eggs
1 t butter
3/4 C. sugar
1 lemon
1 Tb. potato flour
1 C. water

Beat eggs well and add sugar and flour, beating it in slowly. Add juice of the lemon, butter and water slowly. Cook in top of double boiler until thick, stirring constantly. While cooling, stir occassionally in order to avoid lumps. Use as filling in cream puffs.

Caramel Custards

Caramel Custards image

Put 1/2 cup granulated sugar into a saucepan and stir over the fire until it melts. Add the juice of 1 lemon and pour the caramel into small tin moulds. Stand the moulds in a pan of boiling water. Make a custard with 4 eggs beaten without separating, 4 tablespoonfuls of sugar, and 1 cupful of milk. Add 1/2 teaspoonful of vanilla. Pour the custard over the caramel and bake until they are firm. Turn them out at once in the dishes in which you wish to serve them.