Boiled Custard
Make exactly the above mixture; but instead of baking, boil it in a porcelain lined sauce-pan, stirring it all the time. As soon as it comes to a boil, take it immediately from the fire, or it will curdle. Put it into a glass or china pitcher, and set it to cool. A bain-marie is excellent for boiled custard.
If custards are baked in cups, set them in an iron pan half full of warm water. If too hot, or kept baking too long, they will be tough and porous, and have whey at the bottom. So they will if the milk is warm when the eggs are added. Good custards will cut down to the very bottom as smooth and firm as the best blanc-mange.