French Custard Recipes

Traditional French Custard with Brandied FruitFench Custard with Brandied Fruit
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Traditional French custard recipes call for only a few wholesome ingredients and very little time and effort, yet the results are totally delicious.

Sometimes there's nothing more satisfying as a comfort food than an old fashioned custard dessert, and these homemade custards clearly satisfy.

Traditional French Custard Recipe

Dr. Chase's Third, Last and Complete Receipt Book (1891)

Tapioca Custard with Brandied Fruit

Grandma's Tip

You might wish to cheat by substituting instant tapioca. Don't worry, Grandma won't tell.

Five dessertspoonfuls of tapioca; 1 quart of milk; 1 pint of cold water; three eggs; one heaping cup of sugar; one teaspoonful of vanilla, and a little salt.

Directions:

Soak the tapioca in the water five hours. Afterwards, let the milk boil in a farina-kettle or in a kettle set into boiling water; add the tapioca and water, and a little salt. Stir until boiling hot, then add the beaten yolks and sugar. Stir this constantly about five minutes, but do not let it get too thick, or the custard will break.

Pour into a bowl, and add the whites of the eggs previously beaten to a stiff froth; stir them in gently. Flavor and set aside in a glass dish till cold.

Serve with canned or brandied fruits. It is a very delicious dessert.

Remarks: —The French are celebrated for the amount of labor required or the changes to be made, but their dishes are also celebrated for their excellence.

Traditional French Custard Recipe

The White House Cook Book (1913)

French Custard with Wine

One quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla, and sweeten to taste; put it into a pan or farina kettle, place it over a slow fire and stir it all the time until it becomes custard; then pour it into a pudding dish to get cold; whisk the whites until stiff and dry; have ready a pan of boiling water on the top of which place the whites; cover and place them where the water will keep sufficiently hot to cause a steam to pass through and cook them.

Place in a dish (suitable for the table) a layer of custard and white alternately; on each layer of custard grate a little nutmeg with a teaspoonful of wine; reserve a layer of white for the cover, over which grate nutmeg; then send to table and eat cold.

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