How to Make Homemade Custards
Since eggs have the property of stiffening when heated, they are often used for thickening liquids, especially milk. Milk thickened with eggs is called custard. All milk-and-egg mixtures should be cooked below the boiling temperature of water. They should never be cooked directly over the fire, but over hot water or in a double boiler. INFORMATION FROM 1800s COOKBOOKS ABOUT CUSTARDSIf a custard is properly cooked, the egg is in a soft-cooked condition. It exists in a jelly-like mass throughout…