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.

Lemon Custard

Pour into a saucepan one quart of milk, the thin rind of a lemon, two bitter almonds, and one-half pound of sugar. Bring the milk to the boil, strain it gradually through a fine sieve into a saucepan over six well-beaten eggs, and stir well until it thickens. Pour it at once into custard-cups or glasses, and serve either hot or cold.

Macaroon Custard

Crush some macaroons with half their quantity of ratafias, beat the yolks of six eggs together with a pint and a half of cream, sweeten to taste with powdered sugar and flavor with any essence desired; pour the custard in a saucepan, and stir it over a fire with a wooden spoon until on the point of boiling. Mix the biscuits with the custard, and pile them on a glass dish; whisk two whites of eggs to a stiff froth, spread them over the top of the custard, grate over a small quantity of the nutmeg, and serve them.

Peach Custard

Make a paste with one pound of sifted flour, two eggs, two ounces of butter and a very little salt. Butter the inside of a tin mould, line it with the paste and bake. Boil the peaches in syrup, remove the paste from the mould when done and put the peaches in. Boil the syrup till reduced, then pour it over the peaches, and serve.

Tapioca Custard

Steep seven or eight ounces of tapioca in one quart of cold milk and stand it in a warm place. Pour into a saucepan two quarts of milk with two ounces of sugar; when boiling add the steeped tapioca and boil for fifteen minutes. Stir in two ounces of butter, then the yolks of a dozen well-beaten eggs, and remove the pan at once from the fire. Allow the custard to cool, flavor it with vanilla or lemon and pour it into the freezer; when nearly frozen add one breakfast cupful of cream whipped to a stiff froth and beat all together well before using.

Vanilla Custard

(1.) Large - Boil one quart of cream with twelve ounces of sugar and a vanilla bean. Beat thoroughly the yolks of twelve eggs and pour the boiling cream over them. Set the mixture on the fire again for one minute. The custard will not froth in the freezer if cooked much, but should be taken off and strained as soon as slightly thickened. Freeze and beat lightly and serve as required.

(2.) Small - Pour two and one-half pints of boiling milk on a vanilla bean that has been broken into small pieces and allow it to soak for an hour. Beat the yolks of five eggs with two tablespoonfuls of fine sugar, mix them in with the boiled milk and strain the whole through a pointed strainer. Fill some cups with the custard mixture, stand them in a flat stewpan, surround them with boiling water to a little more than half their height and stand the stewpan on a slow fire to keep the water just simmering for fifteen or twenty minutes. When the custards are set let them cool in the water, then wipe the cups, and serve at once.

Vanilla Cup Custards

Pound a vanilla bean in a mortar, stir in three pints of milk, eight well-beaten eggs and sufficient crushed loaf sugar to sweeten; with this fill up some cups, place them in a pan of hot water, set them in the oven and cook. Turn the custards out when done, and serve them either hot or cold.

Wine Custard

Put one quart of rich milk in a saucepan with six ounces of sugar and boil it. Beat the yolks of twelve eggs with six more ounces of sugar till light and thick, then pour in gradually the boiling milk. Return the custard to the saucepan, and stir it over the fire till thick and on the point of boiling; then remove it at once, for if it boils the eggs will curdle, and stir into it two wineglassfuls of white wine. Strain the custard into a basin and set it on the ice till cold. Put some slices of jelly-cake into a large bowl, pour in the custard, pile some whipped cream on the top, and serve; or, if preferred, the custard may be turned into saucers, with small round Italian cakes floating in them.