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Boiled Custard
2 cups scalded milk Yolks 3 eggs 1/4 cup sugar 1/8 teaspoon salt 1/2 teaspoon vanilla Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using an egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.
A stirred custard sauce — the base for floating island, trifle and countless chilled desserts. The whole thing hinges on stopping before the eggs set hard.
- Watch the temperature, not the clockThe custard is done at about 175–180°F, when it coats the back of a spoon and a finger drawn through leaves a clean track. Past roughly 185°F the yolk proteins tighten and the sauce breaks.
- Scalded milkHeat until small bubbles ring the edge of the pan and steam rises, about 180°F. Do not boil it. Adding it gradually to the yolks, as directed, is what keeps them from scrambling.
- Double boilerKeep the water hot but not at a rolling boil, and do not let the upper pan touch it. A heavy saucepan over low heat works and is faster, but demands constant stirring and immediate removal from the heat.
- Strain immediatelyPouring the hot custard through a fine sieve into a cold bowl catches any set egg and helps arrest the cooking. Skipping it is one reason a custard that looked right in the pan sets grainy.
- Flavor after cookingVanilla is added once the custard is off the heat and cooling, as the recipe directs at the end ("chill and flavor") -- heat drives off much of its aroma.
- The perforated tinA pierced lid lets steam escape while keeping a skin from forming. Plastic wrap pressed directly onto the surface does much the same job.
- The cornstarch variationThe starch helps stabilize the yolks so the custard tolerates more heat without curdling.
- YieldAbout two cups — four small servings as a sauce or pouring custard, or enough to moisten a trifle for six.