Baked Chocolate Custards

Ingredients:
1 quart milk
6 eggs – yolks and whites separated
1 cup sugar
4 great spoonfuls grated chocolate
vanilla flavoring

Preparation:

1. Scald the milk. Stir in the chocolate. Simmer for two minutes, to dissolve. Incorporate it well with the milk.

 

2. Beat up the yolks with the sugar. Put into the hot mixture. Stir for 1 minute. Season and pour into the cups, which should be set ready in a pan of boiling water. The cups should be half submerged, so that the water may not bubble over the tops. Cook slowly until the custards are firm, about 20 minutes.

 

3. When cold, whip the whites of the eggs to a meringue with a very little powdered sugar – (most méringues are too sweet). Pile some upon the top of each cup. Put a piece of red jelly on the méringue.

Boiled Chocolate Custards

Ingredients:
1 quart milk
6 eggs – whites and yolks separately beaten
1 cup sugar
4 large spoonfuls grated chocolate
vanilla to tast e- a teaspoonful to the pint is a good rule

Preparation:

1. Scald the milk. Stir in sugar and chocolate and boil gently for 5 minutes.

 

2. Add the egg yolks. Cook until it begins to thicken up well, about 5 minutes, stirring all the time.

 

3. When nearly cold beat in the flavoring. Whisk all briskly for 1 minute. Pour into the custard cups.

 

4. Whip up the whites with a little powdered sugar, or what is better, 1/2 cup of cranberry or currant jelly. Heap upon the custards.

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Ingredients:
2 egg yolks
1 1/3 cup milk
2 teaspoon sugar
1/2 ts vanilla extract

Preparation:

1. Whisk egg yolks with sugar in bowl.
2. Heat the milk in a double boiler.
3. When hot, stir a little of it into the beaten yolk and the sugar, and mix well; then pour the yolk mixture into the hot milk, and continue stirring over low heat until thickened.
4. Add vanilla extract.
5. Serve with bread pudding, christmas pudding or mince pies.

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Preparation:

1. Combine sugar and cornstarch. Stir in evaporated milk, water and egg yolks.

 

2. Heat, stirring constantly, on a medium-high heat until the sauce thickens. Stir in butter and cool slightly. Add lemon juice and rind.

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Ingredients:
1 package of phyllo pastry
FILLING:
4 cups (900 ml) milk
1/2 cup (90 g) semolina
1 cup sugar
2/3 cup (10 tbs) butter
4 eggs
1 tsp. vanilla extract
SYRUP :
500 g (1 lb 2 oz) sugar
grated orange peel
1 l (1 qt) water
juice of 1/2 lemon

Preparation:

1. Preheat oven to 165 C (330 F).
2. Put layer of 8 sheets of phyllo into the buttered baking dish, brushing each one with butter as you lay it in.

 

3. Pour milk into a large saucepan, and bring to a boil over medium heat. Add semolina and 1 tbs vanilla. Cook, stirring constantly, until the mixture thickens. Remove from heat and add the butter and the eggs, stirring. Let stand for 5 min.

 

4. Pour the custard into the pan over the phyllo, and cover with the remaining phyllo sheets, brushing each sheet with butter as you lay it down. Butter top sheet and then score the top diagonally to make diamond-shaped slits. Put in the oven and bake 40 to 60 minutes or until top is light brown and filling has set. Let cool.

 

5. Syrup: In a small saucepan, stir together sugar, water and orange peel. Bring to a boil, and simmer for 10 minutes. Squeeze lemon juice into the syrup. Pour the syrup over the cooled pie. Store in the refrigerator.

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Ingredients:
1 homeade pie crust
FILLING:
4 eggs
2 cups scalded milk
1 cup sugar
pinch of salt
1 tsp. vanilla
nutmeg to taste
1/2 teaspoon of lemon extract (optional)

Preparation:

1. Preheat oven to 165 C (330 F).

 

2. Whip eggs and sugar until creamy. Add remaining ingredients. Stir well.

 

3. Pour filling into unbaked pie crust. Bake 30 minutes or until firm.

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Ingredients:
5 whole eggs in a vessel
3 yolks
6 ounces of sugar (powdered)
grated lemon and orange peel
a grain of salt
2 gills of milk
2 gills of cream

Preparation:

1. Break five whole eggs in a vessel, add three yolks, six ounces of sugar (powdered), grated lemon and orange peel and a grain of salt. Dilute with two gills of milk and two gills of cream, beat up the preparation, strain it several times through a sieve, then pour it into a soufflé pan or simply into a china pie dish.
2. Stand this vessel in a pan containing boiling water and push it in a slack oven to bake. Take it out after forty-five or fifty minutes.
3. As soon as the cream is firm take it out and leave cool. Just when ready to serve unmold it on a cold dish, and dress over the top some whipped cream flavored with lemon.

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Preparation:

1. Take two cups of milk, two eggs or the yolks of three eggs, two tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on to heat in a double boiler.

 

2. Beat the eggs thoroughly with the sugar; into them pour the hot milk, stirring to prevent lumps. Return all to the double boiler and cook until the custard coats the spoon, but no longer. If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire egg-beater until smooth. When the steam passes off add the vanilla or other flavoring.

 

3. In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.

 

4. If desired, the whites of the eggs may be beaten separately and added to the custard after it is cold or beaten with sugar into a meringue.

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Ingredients:
CUSTARD:
8 eggs
8 Tbsp sugar
1 l (1 qt) milk
grated zest of 1 lemon
2 Tbsp rum or maraschino
CARAMEL:
2 Tbsp sugar

Preparation:

1. Preheat the oven to 180°C (350°F).

 

2. CARAMEL: Spread 2 Tbsp sugar evenly over the bottom of flan mold. Heat the dish until sugar is melted to a golden-brown syrup. Let cool until hardened.

 

3. CUSTARD: Beat eggs with sugar until foamy. Add lemon zest, rum and milk. Pour mixture into the prepared flan mold.

 

4. Place mold in a baking pan. Pour enough hot water to come halfway up the sides of the mold, cover with aluminum foil. Place in the oven and bake until set, about 1 hour.
5. To serve, invert a flan mold of Rozata onto the center of a large plate and remove the mold. Serve with whipped cream.

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Ingredients:
2 baked puff pastry sheets
FILLING:
200 g cornstarch
9 eggs, separated
12 Tbsp sugar
2 tsp vanilla
2 Tbsp rum
1 l milk
1 l water

Preparation:

1. Mix cornstarch, egg yolks, sugar, vanilla, rum and a few tablespoons cold milk.

 

2. Boil remaining milk with water in a double boiler.

 

3. Add egg mixture to milk and continue to cook until thick, stirring very frequently.

 

4. Beat egg whites until stiff. Fold into the custard.

 

5. Place one layer of puff pastry on bottom of baking dish. Spread evenly with custard. Place second layer of puff pastry on top, pressing down slightly. Refrigerate. Sprinkle with powdered sugar on top.

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