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Custard

Baked custard should be set in a pan of water and placed in a slow oven. Soft or boiled custards should be cooked in a double boiler, and stirred constantly while cooking.

Two eggs to a pint of milk is the right proportion for soft and cup custard. For a custard baked in a large mold, use three eggs to a pint of milk, or five or six eggs to a quart of milk.