Home › Introductory Recipes › Plain Boiled Custard and Float

Plain Boiled Custard and Float

To each quart of milk allow four or five eggs and three tablespoons of sugar, beating the sugar with the yolks of the eggs before adding the milk. The whites may be whipped separately with a tablespoon of sugar and used as a meringue or whipped lightly into the body of the custard as preferred. The custard may have added to it a teaspoon or more of dissolved cornstarch. This may also be baked, placing the custard in cups or one dish, baking carefully in moderate oven in an outer vessel of water. Float is a thinner form of custard and for this three or four eggs may be used with a little cornstarch. Neither the thicker, "boiled" custard or float should be allowed to boil but (in a double boiler) cooked just under boiling point and watched carefully while it thickens.