Soft Custards

Description

This section is from the book "Practical Dietetics: With Reference To Diet In Disease", by Alida Frances Pattee. Also available from Amazon: Practical Dietetics: With Reference to Diet in Disease.

Soft Custards

Soft Custard No. I, 192 Calories

(Individual Rule).

Yolk 1 egg. Speck salt.

1 tablespoon sugar. ½ cup milk.

Scald milk in double boiler. Beat yolk, add salt and sugar and pour on gradually the scalded milk. Pour back into top of double boiler and stir constantly until it looks creamy or it coats the spoon and the foam has disappeared; then remove immediately from hot water. Cool and add flavoring desired; vanilla, orange or lemon extract.

Note

If custard curdles, place saucepan over cold water and beat until smooth.

This custard is usually used for pudding sauces.

Soft Custard No. II, 410 Calories

(Two Servings).

1 cup milk.

2 eggs.

2 tablespoons sugar.

½ saltspoon salt. ¼ teaspoon vanilla or grating of nutmeg.

Reserve one egg white for meringue. Blend according to Soft Custard No. I. This custard is usually used as a foundation for puddings.

Custard Suitable For A Diabetic, 230 Calories

(Two Servings.) 1 egg. Speck salt.

Sweetina to taste. 1 cup milk.

Scald the milk and add the liquid Sweetina to taste; pour on to the well-beaten eggs. Cook and flavor as in preceding rule for soft custard or bake according to Cup Custard.

Meringue, 110 Calories

1 egg white. 2 tablespoons powdered sugar.

Speck salt. Lemon or orange juice.

Beat the egg until stiff and dry; add the salt, sugar and lemon juice to taste. Beat very little after adding the sugar.

1 Without lemon and orange juice.

Floating Island, 506 Calories

Chill Soft Custard No. II; pour into serving dish and put meringue on top.

Orange Custard

Peel, slice and remove seeds of oranges, put into serving dish. Chill Soft Custard No. II, pour over fruit and put meringue on top.

Banana Custard

Peel bananas and slice very thin with silver knife; put into serving dish and flavor with lemon juice. Chill Soft Custard No. II, pour over fruit and put meringue on top.

Almond Pudding

Line a glass dish with slices of stale cake and put in some salted almonds. Pour a little sherry wine on the cake. Chill Soft Custard No. II and pour over. Put meringue on top, with some salted almonds in it.

Peach Custard

Put into serving dish alternate layers of stale cake and slices of fresh or canned peaches. Chill Soft Custard No. II, pour over fruit and put meringue on top.