The usual rule for custards is, eight eggs to a quart of milk; but a
very good custard can be made of six, or even less, especially with
the addition of a level tablespoonful of sifted flour, thoroughly
blended in the sugar first, before adding the other ingredients. They
may be baked, boiled or steamed, either in cups or one large dish. It
improves custard to first boil the milk and then cool it before being
used; also a little salt adds to the flavor. A very small lump of
butter may also be added, if one wants something especially rich.
To make custards look and taste better, duck's eggs should be used
when obtainable; they add very much to the flavor and richness, and so
many are not required as of ordinary eggs, four duck's eggs to the
pint of milk making a delicious custard. When desired extremely rich
and good, cream should be substituted for the milk, and double the
quantity of eggs used to those mentioned, omitting the whites.
When making boiled custard, set the dish containing the custard into
another and larger dish, partly filled with boiling water, placed over
the fire. Let the cream or milk come almost to a boil before adding
the eggs or thickening, then stir it briskly one way every moment
until smooth and well cooked; it must not boil or it will curdle.
To bake a custard, the fire should be moderate and the dish well
buttered.
Everything in baked custard depends upon the regularly heated slow
oven. If made with nicety it is the most delicate of all sweets; if
cooked till it wheys it is hardly eatable.
Frozen eggs can be made quite as good as fresh ones if used as soon as
thawed soft. Drop them into boiling water, letting them remain until
the water is cold. They will be soft all through and beat up equal to
those that have not been touched with the frost.
Eggs should always be thoroughly well beaten separately, the yolks
first, then the sugar added, beat again, then add the beaten whites
with the flavoring, then the cooled scalded milk. The lighter the eggs
are beaten, the thicker and richer the custard.
Eggs should always be broken into a cup, the whites and yolks
separated, and they should always be strained. Breaking the eggs thus,
the bad ones may be easily rejected without spoiling the others and so
cause no waste.
A meringue, or frosting for the top, requires about a tablespoonful of
fine sugar to the beaten white of one egg; to be placed on the top
after the custard or pudding is baked, smoothed over with a
broad-bladed knife dipped in cold water, and replaced in the oven to
brown slightly.