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Glencoe Visual ShowcaseGlencoe Visual Showcase Culinary EssentialsCulinary Essentials
Mix eggs, sugar, salt, and vanilla in a bowl until blended.
Mix eggs, sugar, salt, and vanilla in a bowl until blended.
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Make Baked CustardMake Baked CustardMake Baked CustardMake Baked Custard
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Scald milk in a double boiler by heating it to just below simmering.
Scald milk in a double boiler by heating it to just below simmering.
3 Slowly pour the milk into the egg mixture, stirring constantly.
Slowly pour the milk into the egg mixture, stirring constantly.
Skim off any bubbles that form on the top of the custard. Pour the custard into cups that are arranged in a shallow hotel pan.
Skim off any bubbles that form on the top of the custard. Pour the custard into cups that are arranged in a shallow hotel pan.
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Make Baked CustardMake Baked CustardMake Baked CustardMake Baked Custard
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Pour water into a hotel pan so that the level of water is halfway up the sides of the custard cups.
Pour water into a hotel pan so that the level of water is halfway up the sides of the custard cups.
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Make Baked CustardMake Baked CustardMake Baked CustardMake Baked Custard
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Bake the custard at 325°F (163°C) for the length of time indicated in the formula or until set. It should have the consistency of firm gelatin.
Bake the custard at 325°F (163°C) for the length of time indicated in the formula or until set. It should have the consistency of firm gelatin.
Remove the custard from the oven, being careful not to spill the hot water. Cool, label, date, and then store the custard covered in the refrigerator.
Remove the custard from the oven, being careful not to spill the hot water. Cool, label, date, and then store the custard covered in the refrigerator.
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Make Baked CustardMake Baked CustardMake Baked CustardMake Baked Custard
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