Home › The Waldorf Kitchen › French Custard

French Custard

Mix into two tablespoonfuls of cold milk one dessertspoonful of potato-flour; when smooth, add gradually half a pint of boiling milk sweetened with one ounce of caster-sugar, and stir over the fire until thick; add two well-beaten eggs, flour to taste, and keep on the fire for four or five minutes. Empty the custard into a dish to cool, and stir now and then to prevent a skin from forming.

Custard in Cups or Glasses Beat together half a teacupful of sugar, the yolks of eight eggs and whites of two, and add slowly one breakfast cupful of milk, stirring constantly. Put into a saucepan three breakfast cupfuls more of milk, place on the fire until it comes to a boil, and pour it over the beaten mixture; set the basin in a pan of hot water, and stir over the fire for about five minutes, by which time it should be thick; then work in half a teaspoonful of salt and set it away to cool; add one teaspoonful of lemon or vanilla flavoring, or half the quantity of almond. Then pour the custard into custard-cups or glasses.