In article 7>,
Wayne Boatwright > wrote:

> First off, if I were making a custard I would be using cornstarch
> (cornflour), not all-purpose flour. For the volume of cream, egg yolks,
> and sugar, 1/2 cup all-purpose flour seems excessive, which could certainly
> account for the premature thickening/clumping of the mixture.
>
> AFAIC, this is not a particularly good recipe.
>
> --
> Wayne Boatwright

I have to agree that it is not a good Custard recipe.
It's not even a correct custard recipe.

From what I see in moms Betty Crocker Cookbook (sitting here in my lap),
there is no thickener used for a proper custard. Thought I remembered as
much!

Lets see...

Baked Custard:
(quoted directly from the Betty Crocker Cookbook and yes, I actually do
own a couple of cookbooks. <G> This one has many hand written notes and
recipes tucked in here or there from mom too!)

Beat slightly to mix...

2 eggs (or 4 yolks)
1/3 cup sugar
1/4 tsp salt

Scald (crinkly film forms on top)...
2 cups milk

Stir eggs into mixture, add 1/2 tsp vanilla if desired.

Pour into 6 custard cups or a 1 1/2 qt. baking dish and set in a pan of
hot water (1" deep). Sprinkle a little nutmeg over top. Bake just until
silver knife inserted 1" from edge comes out clean (soft center sets as
it stands). Immediately remove from heat. Served cool or chilled in
same cups on dessert plates, or unmold and serve. Pass grape pr other
fruit juice to pour over, if desired.

Temperatu 350 degrees F (mod oven).
Time" Bake 45 to 50 min.

Amount: 6 servings.

---

Soft Custard:

"Delicate pudding or sauce to dress up other desserts."

Scald in top of double boiler or over direct heat...
1 12 cups milk

Beat into small bowl...
4 egg yolks
(or two whole eggs)

Blend in...
1/4 cup sugar
1/4 tsp. sale

Gradually stir in in scalded milk. Return to double boiler. Cook over
simmering (not boiling) water, stirring constantly. When custard coats
silver spoon (think coating), remove from heat. Cool quickly. If custard
should start to curdle, beat vigorously at once with rotary beater until
smooth. Blend in 1 tsp. vanilla. Serve in sherbet glasses topped with
shipped cream; or use as a sauce over fruit, cake or other desserts.

Amount: 6 servings.

---

Rich Custard filling (from the page on Cream Puffs):

Mix in Saucepan...
1/2 cup sugar
1/2 tsp salt
1/3 cup Gold Medal flour

(ok, so I was wrong about the flour <g>)

Stir in...
2 cups milk

Cook over med. heat, stirring until it boils. Boil 1 min. Remove from
heat. Stir a little over 1/2 of this mixture into...
4 egg yolks (or 2 eggs) beaten.

Blend into hot mixture in saucepan. Bring just to boiling point. Cool
and blend in...
2 tsp. vanilla or other flavoring.

This cookbook is probably a good 60 years old.
A real family treasure. :-) I'm considering having it re-bound as it's
falling apart, literally. I've been preserving it by keeping it in a
ziplock bag... It was one of the foremost things on moms mind when she
was dying. She was most concerned that I knew where it was etc. <sigh>

I do treasure it!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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