THE ORIGINAL ‘RECEIPT’

BOILED CUSTARD

1/2 pint milk, 1/2 oz. sugar, 2 eggs, Vanilla essence

METHOD – Heat the milk and pour it onto the well beaten eggs, add the sugar and flavouring, pour the mixture into a jug, or double boiler, and place it in a pan of hot water over the fire. Stir until it thickens; cool, and it is ready for use.

~ Young, Miss B. M. Domestic Science Recipes. Ottawa: Ottawa Gas Company, 1895.

THE UPDATED RECIPE

• 1 c. whole milk
• 2 eggs, beaten
• 1/2 oz. granulated sugar (3 tsp.)
• 1 tsp vanilla.

In a small saucepan, heat the milk over medium-low heat until it steams.

In the top portion of a double-boiler, beat the eggs with a whisk until they are frothy and lemon-coloured.

Very gradually, add the hot milk to the beaten eggs, beating continuously with a whisk until all the milk is incorporated.

Add the sugar and vanilla, and blend in thoroughly.

Put the pan over simmering water, at medium-low heat, and cook about five minutes, whisking constantly, until the sauce thickens to the consistency of a thin batter.

Cool the sauce, and serve it over puddings, fruits, or other dessert dishes.