Reference > Farmer's Cookbook > COLD DESSERTS > Baked Custard
  Raspberry Whip Caramel Custard  

Baked Custard

4 cups scalded milk
1/2 cup sugar
4 to 6 eggs
1/4 teaspoon salt
Few gratings nutmeg

Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mould, set in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be readily determined by running a silver knife through custard; if knife comes out clean, custard is done. During baking, care must be taken that water surrounding mould does not reach boiling-point, or custard will whey. Always bear in mind that eggs and milk in combination must be cooked at a low temperature. For cup custards allow four eggs to four cups milk; for large moulded custard, six eggs; if less eggs are used custard is liable to crack when turned on a serving dish.

  Raspberry Whip Caramel Custard  

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