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Custard

It should be remembered that custard must not be allowed to boil after the eggs are added to the milk. If it does it will curdle, and be lumpy. The best way is to put it into a jug, and place this jug in a large saucepan of cold water, which must be put on the fire until the custard thickens, stirring it all the time. The yolks only of the eggs are required for custard. The whites may be set aside and used for other purposes.