Dissolve gently by the side of the fire an ounce and a half of the
best chocolate in rather more than a wineglassful of water, and then
boil it until it is perfectly smooth ; mix with it a pint of milk well
flavoured with lemon peel or vanilla, add two ounces of fine sugar,
and when the whole boils, stir it to five well-beaten eggs which have
been strained. Put the custard into a jar or jug, set it into a pan of
boiling water, and stir it without ceasing until it is thick. Do not
put it into glasses or a dish until it is nearly or quite cold. These,
as well as all other custards, are infinitely finer when made with the
3Tolks only of the eggs, of which the number must then be increased.
Two ounces of chocolate, a pint of milk, half a pint of cream✪ Chocolate Custards, two
or three ounces of sugar, and eight yolks of eggs, will make very
superior custards of this kind.
Basped chocolate, 1^ oz. ; water, 1 large wineglassful : 5 to 8
minutes. New milk, 1 pint ; eggs, 5 ; sugar, 2 oz. Or : chocolate,
2 oz.; water, f pint ; new milk, 1 pint : sugar, to- 3 oz. ; cream, *-
pint ; yolks of eggs, 8.
Obs. — Either of these may be moulded by dissolving from half tc
three quarters of an ounce of isinglass in the milk. The proportion
of chocolate can be increased to the taste.
COMMON BAKED CUSTARD.
Mix a quart of new milk with eight well beaten eggs, strain the
mixture through a fine sieve, and sweeten it with from five to eight
ounces of sugar, according to the taste ; add a small pinch of salt✪ Common Baked Custard, and
pour the custard into a deep dish with or without a lining or rim of
paste, grate nutmeg or lemon rind over the top, and bake it in a
very slow oven from twenty to thirty minutes, or longer, should it
not be firm in the centre. A custard, if well made, and properly
baked, will be quite smooth when cut, without the honey-combed
appearance which a hot oven gives ; and there will be no whey in the
dish.
New milk, 1 quart ; eggs, 8 ; sugar, 5 to 8 oz. ; salt, \ saltspoon-
ful ; nutmeg or lemon-grate : baked, slow oven, 30 to 40 minutes, or
more.
A FINER BAKED CUSTARD.
Boil together gently, for five minutes, a pint and a half of new
milk, a few grains of salt, the very thin rind of a lemon, raid six
ounces of loaf sugar ; stir these boiling, but very gradu* lly, to the
well -beaten yolks of ten fresh eggs, and the whites of four ; strain the
484
MODERN COOKERY.
[chap. XXIII.
mixtuie, and add to it half a pint of good cream ; let it cool, and then
flavour it with a few spoonsful of brandy, or a little ratifia✪ Finer Baked Custard ; finish
and bake it by the directions given for the common custard above ; 01
pour it into small well-buttered cups, and bake it very slowly from
ten to twelve minutes.
FRENCH CUSTARDS OR CREAMS. ✪ French Custards or Creams
Page 424 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dissolve gently by the side of the fire an ounce and a half of the best chocolate in rather more than a wineglassful of water, and then boil it until it is perfectly smooth ; mix with it a pint of milk well flavoured with lemon peel or vanilla, add two ounces of fine sugar, and when the whole boils, stir it to five well-beaten eggs which have been strained. Put the custard into a jar or jug, set it into a pan of boiling water, and stir it without ceasing until it is thick. Do not put it into glasses or a dish until it is nearly or quite cold. These, as well as all other custards, are infinitely finer when made with the yolks only of the eggs, of which the number must then be increased. Two ounces of chocolate, a pint of milk, half a pint of cream, two or three ounces of sugar, and eight yolks of eggs, will make very superior custards of this kind.
Rasped chocolate, 1^ oz. ; water, 1 large wineglassful : 5 to 8 minutes. New milk, 1 pint ; eggs, 5 ; sugar, 2 oz. Or : chocolate, 2 oz.; water, f pint ; new milk, 1 pint : sugar, to- 3 oz. ; cream, *- pint ; yolks of eggs, 8.
Obs. — Either of these may be moulded by dissolving from half tc three quarters of an ounce of isinglass in the milk. The proportion of chocolate can be increased to the taste.
COMMON BAKED CUSTARD.
Mix a quart of new milk with eight well beaten eggs, strain the mixture through a fine sieve, and sweeten it with from five to eight ounces of sugar, according to the taste ; add a small pinch of salt, and pour the custard into a deep dish with or without a lining or rim of paste, grate nutmeg or lemon rind over the top, and bake it in a very slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre. A custard, if well made, and properly baked, will be quite smooth when cut, without the honey-combed appearance which a hot oven gives ; and there will be no whey in the dish.
New milk, 1 quart ; eggs, 8 ; sugar, 5 to 8 oz. ; salt, \ saltspoonful ; nutmeg or lemon-grate : baked, slow oven, 30 to 40 minutes, or more.
A FINER BAKED CUSTARD.
Boil together gently, for five minutes, a pint and a half of new milk, a few grains of salt, the very thin rind of a lemon, and six ounces of loaf sugar ; stir these boiling, but very gradually, to the well -beaten yolks of ten fresh eggs, and the whites of four ; strain the
[chap. XXIII.
mixtuie, and add to it half a pint of good cream ; let it cool, and then flavour it with a few spoonsful of brandy, or a little ratifia ; finish and bake it by the directions given for the common custard above ; 01 pour it into small well-buttered cups, and bake it very slowly from ten to twelve minutes.
FRENCH CUSTARDS OR CREAMS.
Records on this page
Chocolate CustardsCommon Baked CustardBaked CustardFiner Baked CustardFrench Custards or Creams