Part 2. Chapter 20. Dessert Dishes

Synopsis of Chapter

Recipe For Making Custards

Custards are compositions, in which lightly cooked milk and eggs predominate; in custard of the first quality nothing else save sugar, salt, and flavoring is added. In preparations of inferior quality starchy materials take the place of a part of the eggs.

Two Forms Of Custard

Custards are of two main characteristics - i.e., firm or liquid. Firm custards are cooked while standing undisturbed in hot water; liquid custards are stirred during the entire process of cooking, the dish holding the ingredients standing meanwhile in hot water; in both cases the heat required is lower than that of boiling water. Custard is properly cooked when the egg is "set" by the heat just enough to insure a smooth, tender, jelly-like consistency through out. A custard that curdles, or wheys, or is full of holes (either large or small), has been cooked at too high a temperature. A firm custard is cooked when, on touching the centre, it seems lightly set and somewhat firm. All custards become more solid on cooling.