Savoury Custard
Ingredients
Directions
Prepare the custard
Beat the egg yolks and white together gently.
Add the stock and season with salt.
Strain the mixture into a well-buttered jar or jam pot.
Cover with a buttered paper.
Cook and serve
Place the jar in a saucepan with 1 inch of boiling water.
Simmer gently until firm.
Turn out the custard, let it cool, then cut into slices and stamp into fancy shapes.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Egg yolks
- Thicken the stock and give the custard a rich, set structure as they coagulate with gentle heat.
- Egg white
- Adds protein that helps the custard set firm and hold its shape when sliced.
- Stock
- Forms the liquid base of the custard, supplying savory flavour and moisture.
The step that matters
Simmer gently until firm. Egg proteins set at moderate temperatures, so a hard boil or high heat can make the custard curdle, weep liquid and turn rough or spongy. Gentle simmering in a water bath keeps it smooth and tender.
“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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