Hard Custard

Ingredients:

• One quart of milk
• Sugar (to taste)
• A piece of vanilla bean
• 5 eggs (well beaten)
• Caramel

Directions:

1. Put the milk into a pot and place it over a fire allowing it to boil.
2. Take the pot off the fire for three or four minutes.
3. Beat the five eggs in a bowl.
4. Add the five well beaten eggs gradually to the milk.
5. Put caramel into a mold and place the mold in a bain-Marie (double saucepan).
6. Pour the milk and egg mixture into the mold.
7. Place the bain-Marie in the oven for twenty minutes.
8. Take the bain-Marie out of the oven and let it cool in the ice box (freezer).
9. Serve when wanted,

— Leonie Penin

Source — Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017