Soft Four Egg Boiled Custard
|Milk||3 Cup (48 tbs) (scalded)|
|Almond extract||1⁄4 Teaspoon|
Scald milk, but do not boil.
Beat egg yolks lightly; add sugar and salt, stir and blend well.
Very slowly pour the hot milk into egg mixture, adding a few tablespoonfuls until egg mixture becomes warmed; then milk may be added more quickly.
Return all to top of double boiler and cook slowly until custard coats spoon.
Cool, add flavoring, and chill in refrigerator.
If stiff custard is desired, beat the egg whites stiffly, cool egg mixture slightly, and pour into egg whites.
Blend well by folding egg whites in.