This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A mixture of milk and eggs, cooked only to boiling point, generally with sugar and flavorings added. The standard role is 8 eggs to 1 qt. milk and 6 oz. sugar; but custard is made with 4 eggs to a quart, also with 8 yolks only; also with 2 or 3 eggs and flour or starch to substitute the remainder. Custard, whether boiled, steamed or baked, is thickest and perfect only when it reaches the boiling point; with longer cooking it turns thin and separates into curd and water.
Firm enough to turn out of mould; made of 1 pint milk, boiled with stick cinnamon and grated lemon rind, cooled, mixed with 3 yolks and 5 whole eggs well whipped, and sugar. Steamed in mould till set Custard Flavorings. Orange flower water, orange extract, lemon, vanilla and rose, bay leaf, nutmeg, cinnamon, almond.
Plate lined with short-paste, filled to the brim with raw custard, baked till set.
Boiled custard, made by pouring boiling milk, sweetened, to whipped eggs, or eggs and starch, and cooking only till about to boil again; filled into custard cups.
Boiled custard with 1 oz. chocolate in each quart, filled in cups, whipped whites and sugar on top lightly browned.
Plain custard baked in a pudding dish.
Cocoanut mixed in raw custard to bake or in the hot milk for boiled custards.
Custard made firm with 12 eggs, steamed, then sliced on a thin sheet of paste; strawberry jam spread upon the custard, all very thin, rolled up in a pudding cloth, steamed 1 1/2 hours; served with sauce.