18 adjectives to describe custard

A jug of cream, or a dish of boiled or baked custards, should always accompany this dish.

A custard pudding baked too quickly or too long will have the eggs mixed with the farinaceous substance and the milk turned to whey, while one more carefully baked will have eggs and milk formed into a thick custard on the top.

3. Bullace pudding, baked custards in cups. 2089.

"Cowardy, cowardy custard," chanted the well-bred Miss Nugent, "ate his mother's mustard.

The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side-dish; for the latter a little custard should be poured round, and it should be garnished with strips of citron or stuck with blanched almonds.

As a second course, frozen custard in paper cups with borders of white paper petals was served with squares of angel cake, frosted in yellow, and squares of sunshine cake, frosted in white.

This is a very innocent and nutritive custard.

Set it in the oven to colour the apples; then, when required for table, remove the gallipot, garnish the rice with preserved fruits, and pour in the middle sufficient custard, made by recipe No. 1423, to be level with the top of the rice, and serve hot.

Put in a glass dish, and cover with a plain custard prepared as directed on page 328.

Then cover the apples with a raw custard made by cooking two tablespoonfuls of flour rubbed smooth with a little milk, in a quart of milk, till just thickened, and adding, when cold, the yolks of two eggs well beaten with two heaping tablespoonfuls of sugar, and lastly the whites of the eggs whipped to a stiff froth.

Richer custards may be made by using three or four eggs, but the richer the custard the more likely it is to curdle and become watery, as well as being less wholesome.

Set it in the oven to colour the apples; then, when required for table, remove the gallipot, garnish the rice with preserved fruits, and pour in the middle sufficient custard, made by recipe No. 1423, to be level with the top of the rice, and serve hot.

Serve cold with thin custard or cream.

Consider you treacherous worm and contemptible, spineless cowardly custard, but have booked Spink-Bottle.

A cooked custard may be used in such a crust.

Consider you treacherous worm and contemptible, spineless cowardly custard, but have booked Spink-Bottle.

To make custards look and eat better, ducks' eggs should be used, when obtainable; they add very much to the flavour and richness, and so many are not required as of the ordinary eggs, 4 ducks' eggs to the pint of milk making a delicious custard.

The poi was in calabashes, and was made of ripe breadfruit pounded until dough with a stone pestle in a wooden trough, then baked in leaves in the ground, and, when cooked, mixed with water and beaten and stirred until a mass of the consistency of a glutinous custard.

18 adjectives to describe  custard