Reference > Farmer's Cookbook > COLD DESSERTS > Boiled Custard
  Caramel Junket Tipsy Pudding  

Boiled Custard

2 cups scalded milk
1/4 cup sugar
Yolks 3 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla

Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using an egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.

  Caramel Junket Tipsy Pudding  

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