Recipes Galore

Custards - # 02


Utensils


*     Baked Custard     *


Ingredients:
  • 3 Cups Milk Or
        1 1/2 Cups Evaporated Milk
        And 1 1/2 Cups Water
  • 3/8 Cup Sugar ( 6 Tablespoons )
  • 1/4 Teaspoon Salt
  • 3 Eggs, Beaten Slightly
  • 1 Teaspoon Vanilla
  • Nutmeg


Method:
  • Scald milk with sugar and salt;
    stir slowly into beaten eggs, and add vanilla.

  • Strain into custard cups which are set in a shallow
    pan of hot water.

  • Sprinkle with nutmeg.

  • Bake in a moderately slow oven ( 325 ° F ) until done,
    about 30 minutes.

    ( This short baking time is possible only if the custard
    mixture is actually hot when poured into the cups and
    placed in the oven )

  • Just before baking time is up, begin to test for doneness,
    and continue baking only until [ Custard Tests Done ]

  • Be careful not to overbake,
    as baking too long or at too high a temperature results
    in wheying or " weeping "

  • Cool and serve in the custard cups with a spoonful of jelly
    or any desired dessert sauce on top, if desired.

  • Yield: 5 Servings


  • Custards may be unmolded onto a plate or saucer,
    if the cups are lightly greased with butter before the
    custard mixture is poured in.



*     Soft Meringue     *


Ingredients:
  • 3 Egg Whites
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Vanilla Extract Or
        1 Teaspoon Lemon Juice
  • 6 Tablespoons Sugar


Method:
  • Have the egg whites warmed to room temperature for
    best results.

  • Sprinkle salt and flavoring into the whites, and
    beat with a rotary beater until stiff but not stiff
    enough to hold peaks.

  • Then start beating in sugar 1 tablespoon at a time
    until meringue is very thick and glossy,
    but not until dry.

  • Sugar should be dissolved and meringue stiff enough to
    hold peaks.


  • For Pie:

    Spread meringue lightly over cooled surface of pie,
    pushing it snugly against the edge of the crust all around;
    this will prevent it from pulling away from the crust.

    Do not smooth the surface out, but with a spoon or
    scraper swirl it around to form valleys and peaks;
    the peaks will take a deeper shade of brown and make
    attractive color and texture contrast.

    The meringue should be at least 3/4 inch thick and may
    be thicker.

    Place the pie in oven at ( 350 ° F ) and bake until
    the meringue is attractively browned, 12 to 15 minutes.


  • For Puddings:

    The above meringue may be served on puddings,
    such as [ Floating Island ]
    ( soft custart with a meringue " Island " )
    without cooking, in which case it should be made and
    dropped onto custard just before serving.

    If preferred, the " Islands " can be baked by dropping
    in mounds onto a buttered baking sheet and browning
    in the oven; or poached by dropping the mounds into
    simmering water in a covered pan.

    Poached meringue should be lifted out with a perforated
    spoon to allow them to drain.


  • The amount of the recipe makes sufficint Meringue for
    1 Pie or to top 4 or 5 Servings of Pudding.



*     Meringue Shells     *


Ingredients:
  • 3 Egg Whites
  • 3/8 Teaspoon Salt
  • 3/4 Teaspoon Cream Of Tartar
  • 3/4 Cup Sugar


Method:
  • Have egg whites warmed to room temperature.

  • Add salt and cream of tartar,
    and beat until mixture forms rounding peaks.

  • Beat in sugar in portions of 1 tablespoon at a time,
    and continue beating until sugar is disolved and
    mixture forms glossy peaks.

  • Shape into mounds, cups, or any ther desired form
    on ungreased heavy wrapping paper or other
    unglazed paper on a baking sheet.

  • A pastry bag is useful in shaping meringues.

  • Bake in a very slow oven ( 250 ° F ) for 30 Minutes for Soft Shells
    to 1 Hour For Dry, faintly browned shells.

  • At the end of the baking period,
    turn off the heat to allow the meringues to remain
    in the oven until they cool.

  • Press small meringue shells into scoops of ice cream,
    then spoon crushed sweetened berries over top for
    meringue glace.

  • Or serve individual meringues with berries and
    whipped cream.

  • Yield: 5 Servings.



*   Meringue With Cocoa Custard   *


Ingredients:
  • 1/4 Cup Cocoa
  • 1/2 Cup Sugar
  • 1/8 Teaspoon Salt
  • 3/4 Cup Evaporated Milk
  • 1 Cup Water
  • 3 Egg Yolks
  • 1 Tablespoon Butter
  • 1 Teaspoon Vanilla
  • 3 Egg Whites
  • 1/8 Teaspoon Salt
  • 1/3 Cup Sugar


Method:
  • Sift first 3 ingredients together into top of double boiler.

  • Stir in evaporated milk and water slowly to keep smooth.

  • Cook over direct heat,
    stirring constantly until mixture boils;
    then place over boiling water.

  • Beat egg yolks and slowly stir in a little of the hot
    mixture; add to rest of sauce in top of double boiler.

  • Cook with constant stirring for 2 minutes.

  • Remove from heat, stir in butter and vanilla and chill.

  • When ready to serve, beat egg whites with 1/8 teaspoon
    salt until fluffy; then gradually add the 1/3 cup sugar,
    beating until smooth and stiff.

  • To serve, pour over the chilled custard over the meringue.

  • Yield: 5 Servings.

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