Simple Desserts - Custards
( Originally Published 1918 )
A custard is a combination of eggs and milk, usually sweetened and flavoured, and either steamed, or baked as cup custard, or cooked in a double boiler as soft custard. The whole egg may be used or the yolks alone. The yolks make a smoother, richer custard.
The eggs must be thoroughly mixed, but not beaten light, the sugar and salt added, and the milk scalded and stirred in slowly. The custard must be strained through a fine sieve and cooked at a moderate temperature. It is desirable to strain a custard, in order to remove the cords and pieces of the membrane which inclosed the yolk The cup custard should 1w strained before cooking, the soft custard may be strained afterwards.
A soft custard is cooked over water and is stirred constantly until done. When done, the froth disappears from the surface, the custard is thickened and coats the spoon and sides of the pan, and there is no sign of curdling. If the custard is cooked too long, it becomes curdled. If it becomes curdled, put it into a pan of cold water and heat until smooth.
A steamed or baked custard is done when it becomes set and when a silver knife will come out clean after cutting it.
This lesson will furnish an opportunity for a review of milk and eggs. The pupils should arrange to bring the necessary materials frein their homes.
1 qt. milk (heated) 1/4 tsp. salt
4 eggs or 8 egg yolks 2 tbsp.. caramel or
1/2 c. sugar 1/2 tsp. nutmeg
Beat the eggs sufficiently to mix them thoroughly; add the sugar, salt, and hot milk slowly. Strain into cups, flavour with caramel, or sprinkle nutmeg on top, and steam until firm over gently boiling water from 20 to 30 minutes.
Prepare as for Steamed Custards, set in a pan of hot water, and bake in a slow oven until firm from 20 to 40 minutes.
Use the recipe for Steamed Custards, adding I ounce of chocolate (melted) to the hot milk. Steam or bake as desired.
1 pt. milk (heated) 1/4 tsp. salt
4 egg yolks 1/2 tsp. vanilla extract 4 tbsp. sugar
Peat the egg yolks sufficiently to mix them thoroughly, add the sugar, salt, and hot milk slowly. Cook over water that is boiling gently. Stir constantly until the custard thickens. Strain. Flavour when cool.
For soft Chocolate Custard add 1/2 ounce chocolate (melted) to the hot milk. Serves six.
Use recipe for Soft Custard and, when cold, garnish with a meringue made according to the following recipe:
Meringue 4 egg whites 1/4 c. powdered sugar
Beat the egg whites very light, add powdered sugar, and continuo beating. Drop in large spoonfuls on the cold custard. Serves eight to ten.
METHOD OF WORK
It may be possible to teach two or three recipes in this lesson. The baked custard may be put into the oven while the soft custard or floating island is being made. Serve at the school lunch.
Household Science in Rural Schools:
The Value Of Carbohydrates In The Diet
Fruits And Vegetables
The Planning And Serving Of Meals
Eggs And Egg Preparation
Simple Desserts - Custards
Batters And Doughs
Read More Articles About: Household Science in Rural Schools