CUS′TARD

A composition of milk, or cream, and eggs, sweetened with sugar, and variously flavoured. Custards may be cooked either in the oven or stew-pan. Prep. 1. (Soyer.) Milk (boiling), 1 pint; sugar, 2 oz.; thin yellow peel of half a lemon; mix, and set it aside for a short time; then take eggs, 4 in no., beat them well in a basin; add, gradually, the milk (not too hot), pa the mixture through a colander or sieve, and fill the custard cups with it; these are then to be placed over the fire in a stew-pan, containing about one inch of hot water, and left there for 12 minutes, or till sufficiently set. The above is for PLAIN CUSTARDS ; but it forms a good basis to receive any of the usual flavouring ingredients, as fresh or stewed fruit, peels, e ences, orange-flower water, brandy, or other spirits, . 2. (Rundell.) As the last, but using cream instead of milk, or equal parts of the two, with 2 additional eggs. Very rich; like the last, any suitable flavouring matter may be added to it. 3. ( Almond Custards ,—Rundell.) As either of the above, adding blanched sweet almonds, 4 oz.; bitter do., 6 in no.; beaten to a smooth paste. 4. ( Baked Custards ,—Rundell.) From cream, 1 pint, with 4 eggs; flavoured with mace, nutmeg, and cinnamon, and add a little white wine, rose-water, and sugar; bake in cups. 5. ( Coffee Custards ,—Soyer.) Hot milk and strong-made coffee, of each 1 ⁄ 2 pint; sugar, 2 oz.; di olve, and add it, gradually, to 4 eggs (well beaten), and proceed as in No. 1. Chocolate custards and cocoa custards are made in the same way. 6. ( Cold Custard , for invalids ,—Dewees.) 1 egg; sugar, a tablespoonful; beat well together; and add, gradually, constantly stirring, cold water, 1 ⁄ 2 pint; rose water, 2 teaspoonfuls; and a little grated nutmeg. An agreeable and nutritious demulcent. A wine-gla ful every 2 or 3 hours, or ad libitum . 7. ( Lemon Custards ,—Rundell.)— a. As No. 1 (nearly), using a little more lemon peel. In the same way orange custards are made, but using orange peel. b. From candied lemon peel and lump sugar, of each 2 oz., beaten in a mortar quite fine, and added to either No. 1 or No. 2. Orange and citron custards may be made in the same manner. A little orange-flower water, or marsala, or sherry, may be also added at pleasure. They are best baked. 8. ( Orange Custards. ) As above , No. 7, a and b . 9. ( Rice Custards ,—Rundell.) Boil 1 ⁄ 2 a cupful of the best ground rice in a pint of milk until di olved, then mix it with a quart of cream; flavour with nutmeg, mace, and a little brandy, and put it into a cup or a dish.