CookEat Recipe
Vanilla Custard
Deep-dish vanilla egg custard baked in a half-height hot-water bath. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1345. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a food-safe ovenproof deep dish and hot-water bath; verify egg-dish custard reaches 74°C or validated custard process. Cool promptly under food safety practice; historic bake30 not proof. Limites : Dish capacity, exact water-bath amount, egg size, set texture, oven temperature, cooling time and diner yield unknown.
Method
Steps
Step 1
Whisk FOUR whole eggs with TWO ADDITIONAL yolks, five ounces sugar and two teaspoons vanilla essence for TWO MINUTES. Add one and a half pints milk and half pint cream; whisk another THREE MINUTES.
Step 2
Strain through clean cheesecloth into a deep ovenproof china baking dish. Set in a tin and add hot water to HALF THE DISH HEIGHT; water volume depends on vessel and is not printed.
Step 3
Oven-bake historical THIRTY MINUTES, checking a thermometer-confirmed egg-custard centre of at least 74°C, extending the existing bake if needed and actual set; cool safely in its dish and serve. No unmoulding or portion count is printed.
Step 4
Preparation information: Hot water for half-height water bath; not numerically stated.
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