Custard Savory
Ingredients
Directions
Prepare
Mix the yolks of two eggs and the whites of one in a bowl with the white stock.
Pour the mixture into a small jam pot and cover it with buttered paper.
Cook and serve
Boil in a bain-marie for 15 minutes.
Serve hot or cold with buttered toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg yolks
- Their proteins set with gentle heat, thickening the mixture into a rich custard.
- Egg white
- Its proteins add structure, helping the custard set firm.
- White stock
- Provides the liquid base, adding moisture and savory flavour.
The step that matters
Keep the heat gentle in the bain-marie. Egg proteins set as they warm. If the heat is too high or too long, they tighten too far and the custard becomes grainy, curdled, or rubbery. The water bath moderates the heat so the custard sets smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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