Beat eggs slightly; add sugar, salt, vanilla, milk and coffee. Strain into buttered individual molds, set in pan of hot water and bake until firm.
Caramel Custard
4 cups scalded milk
5 eggs
½ teaspoon salt
1 teaspoon vanilla
½ cup sugar
Put sugar in omelette pan, stirring constantly over hot part of
range until melted to a syrup of light brown color. Add gradually
to milk, being careful that milk does not bubble up and go over,
as is liable on account of high temperature of sugar. As soon as
sugar is melted in milk, add mixture gradually to eggs slightly
beaten, add salt and flavoring, then strain in buttered mold. Bake
as custard. Chill and serve with caramel sauce.
Rice Pudding
1 qt. milk
1/3 cup rice
½ teaspoon salt
1/8 teaspoon ground nutmeg, or cinnamon, or grated rind of ¼ of a lemon
Wash the rice thoroughly, mix the ingredients and bake three
hours or more in a very slow oven, stirring occasionally at first.
Tapioca Custard
Add to the list of ingredients for boiled custard ¼ cup of pearl
tapioca. Soak the tapioca in water for an hour or two, drain it,
and cook in the milk until it is transparent. Proceed as for boiled
custard.
GENERAL RECIPE FOR CEREAL-MILK PUDDINGS
Bread and rice puddings, made with milk and eggs, are familiar to all cooks. Made without eggs, the following will be found suggestive:
