Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart of milk
- 1 pint of milk
- 2 tablespoonfuls of the milk
- 6 whole eggs
- 10 yolks of eggs
- 8 eggs should be used
- 6 eggs
- 1 packet of allinson custard powder
Directions
6 whole eggs or 10 yolks of eggs, 1 quart of milk, sugar and vanilla to taste. Beat the eggs well while the milk is being heated. Use vanilla pods to flavour--they are better than the essence, which is alcoholic; split a piece of the pod 3 or 4 inches long, and let it soak in the milk for 1 hour before it is set over the fire, so as to extract the flavour from the vanilla. Sweeten the milk and let it come nearly to boiling-point. Carefully stir the milk into the beaten eggs, adding only a little at a time, so as not to curdle the eggs. When all is mixed, pour the custard into a jug, which should be placed in a saucepanful of boiling water. Keep stirring the custard with a wooden spoon, and as soon as the custard begins to coat the spoon remove the saucepan from the fire, and continue stirring the custard until it is well thickened. In doing as here directed there is no risk of the custard curdling, for directly the water ceases to boil it cannot curdle the custard, although it is hot enough to finish thickening it. If the milk is nearly boiling when mixed with the eggs, the custard will only take from 5 to 10 minutes to finish. When the custard is done place the jug in which it was made in a bowl of cold water, stir it often while cooling to prevent a skin forming on the top. Remove the vanilla pod and pour the custard into glasses. Should the custard be required very thick, 8 eggs should be used, or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. This is an excellent plan; it saves eggs, and the custard tastes just as rich as if more eggs were used. Serve in custard glasses, or in a glass dish.
CUSTARD (ALLINSON).
1 pint of milk or cream, 2 oz. of lump sugar and 1 packet of Allinson custard powder. Put the contents of the packet into a basin and mix to a smooth, thin paste with about 2 tablespoonfuls of the milk; boil the remainder of milk with the sugar, and when quite boiling pour quickly into the basin, stirring thoroughly; stir occasionally until quite cold, then pour into custard glasses and grate a little nutmeg on the top, or put in a glass dish and serve with stewed or tinned fruits, or the custard can be used with Christmas or plum pudding instead of sauce.
When the custard has been standing over night, it should be well stirred before using.