Home › Recipes › Flavoring (Quart of rich yolk-of-egg)

Flavoring (Quart of rich yolk-of-egg)

1 quart of rich yolk-of-egg custard cold. Have a pan of boiling milk and water ready in the oven. Let the whites of eggs be cold to begin with. Whip them firm, add the sugar, then drop egg shaped portions with a wet spoon into the boiling milk and water, and let them cook a few minutes with the oven door open. They may either be turned over with a skimmer when half done or allowed to acquire some color on top like other meringues. If cooked too long these will shrink to almost nothing. Too much sugar likewise will spoil them. Serve them cold in a saucer of custard. These egg floats are very old favorites. They may be variously flavored, and may have an ounce of melted common chocolate mixed with the whites while beating to make chocolate float. 6. Make 2 quarts of boiled custard, set in the oven, after letting it cool a little, and drop meringue, the same that is spread over lemon pies, by spoonfuls all over the top. Let the meringue day bake with the oven door open 6 or 8 minutes, then set the pan away to get cold before serving. Dish up custard and a spoonful of the meringue in saucers. Care is required not to let the custard cook too much while the meringue is baking. The pan may be set in another pan of water not boiling.