Recipe of the Week: Plain Soft Custard

The following recipe for Plain Soft Custard is from The New Butterick Cookbook, published in 1924, It is now in the public domain.

A custard is a mixture of cooked egg and milk, flavored. Starchy material is sometimes used to replace part of the eggs. Custards are classified according to the method used in cooking them; those cooked over hot water and stirred throughout the cooking process are known as soft or stirred custards-erroneously, as boiled custards; those set in hot water and cooked in the oven (oven-poaching) are firm or baked custards.

The firmness of a custard depends on the proportion of eggs to milk. The finest-grained custards are those in which the yolks predominate.

  • 2 cups scalded milk
  • 2 whole eggs or
  • 4 egg-yoiks
  • 1/8 teaspoon salt
  • 4 tablespoons sugar
  • 1/2 teaspoon vanilla

Scald the milk in the top of the double boiler. Beat together slightly the eggs, sugar and salt. Add the hot milk to the egg mixture, mix thoroughly and return to the top of the double boiler. Cook over hot waler, stirring constantly until the egg coats the spoon.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!