Boiled Custard - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

BOILED CUSTARD.

Take a pint of milk, let it simmer in a very clean saucepan, flavor it with lemon-peel and a bay leaf, and sweeten to taste; while gently boiling, add the beaten yolks of four eggs, and the whites of two, continue stirring until the custard thickens, when it must be removed from the fire, but it is requisite to stir it until it cools. It is necessary to strain the milk before the eggs are added, and also to pass the eggs through a sieve. Custards are flavoured sometimes with essence of almonds; a little cream added to the milk is a great improvement. The above mixture may be baked in small cups; they require a quarter of an hour to bake.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore