Fannie Farmer Boiled Custard

To join in the fun of sharing Vintage Recipes, you just need to go to visit right here JoyOfDesserts . There will be so many great recipes..and you will have such fun..Let's go visiting..

  
Source:
Fannie Farmer Boston Cooking School Cookbook,1918
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups scalded milk
1/4 cup sugar
yolks 3 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla

Beat eggs slightly,add sugar and salt while adding gradually hot milk.
Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor.
If cooked too long, the custard will curdle; should this happen, by using an egg beater it may be restored to a smooth consistency, but custard will not be as thick.
Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency.
To prevent scum from forming,cover with a perforated tin.
When eggs are scarce, use yolks two eggs and one-half tablespoon cornstarch.