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Dessert

Standing Custard

A custard made by folding beaten egg whites into hot custard and steaming until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Standing Custard

Ingredients

Directions

Prepare

  1. Prepare custard according to previous instructions.

Make the mixture

  1. Beat the egg whites until stiff.

  2. Fold the beaten egg whites into the custard.

Mold and steam

  1. Line a mold with thin muslin.

  2. Pour the mixture into the lined mold.

  3. Steam the custard in a steamer for 20 minutes.

Cool and serve

  1. Let it cool completely before serving, with or without preserves.

Recipe from a historical cookbook (Internet Archive).

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 whites
Beaten to stiff foam, they lighten the custard and set during steaming for a light, airy texture.

The step that matters

Folding the beaten egg whites into the custard. Stirring vigorously deflates the air bubbles in the whites, so the custard steams up denser and less airy. Fold gently, cutting through the mixture, to keep the foam intact.

“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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