Last week, I opened my ancient Betty Crocker Cookbook and it fell apart. Literally. I really don’t know why I was surprised. It’s old, well-used and cared for and I have others that are in better shape. But this is the one that I love even when the binding came off and the pages are torn.
We have history.
The first print of the Betty Crocker’s Picture Cook Book was published in 1950 with an initial run of 950,000 copies. It sold for $2.95. Betty Crocker was not the author. That’s a fictional name. The 2,161 recipes for the book were developed by 50 chefs at the General Mills test kitchens. More than 75 million books have sold.
My cookbook is the 1956 revised deluxe binder edition. It was a wedding shower gift in 1958 and is literally falling apart from years of use. It has since been joined by at least 100 other cookbooks including another revised Betty edition that is holding on.
Betty's final demise happened while I was looking for an egg custard pudding recipe. Fortunately, I was still able to find the recipes that I wanted. Of course, I could go online to find such recipes but I enjoy seeing things in the old format.
Among other things, these old cookbooks feature photographs, weekly menus, handy hints, and a glossary that explains cooking terminology. They even offer instructions for using those new appliances from that era like electric ranges and refrigerators!
So, why a custard recipe? My wonderful neighbor Delia raises chickens. They are the most beautiful fluffy little critters that I have ever seen and she generously shares their eggs with us.
Recently, they laid eggs in abundance. So, these days, in addition to omelets, cookies and muffins, I am also making custards and puddings.
Custards are pretty easy to make, but they need a little tender loving care when they bake. Slow cooking and gentle heat in a water bath helps to prevent curdling. The trick is getting a pan of hot water in the oven and then putting the pan(s) of custard in and out of the water. I have spilled the hot water more than once. Ugh. Sometimes I heat water in the tea kettle, put the empty pan in the oven and pour the water into it. Then, I place the pudding in the pan to bake. However you do it, be careful! Hot pads required! Enjoy!
BAKED CUSTARD
Preheat oven to 350° F.
Set out a 1-1/2 qt baking dish (I use a round Pyrex) OR 6 custard cups into a pan of hot water (1”) deep.
Beat slightly to mix:
4 Eggs
½ Cup Sugar
¼ tsp Salt
Scald or heat in microwave
4 Cups Milk (Use glass measuring cup)
Stir milk into egg mixture and add 1 teaspoon Vanilla.
Pour into baking dish or custard cups and evenly sprinkle a little nutmeg over the top. Bake just until a silver knife inserted 1” from edge comes out clean (center sets as it stands. Immediately remove from heat and cool.
My 60-year-old cookbook recipe suggests unmolding if you like and then passing grape or other fruit juice to pour over. I prefer garnishing with whipped cream and a cherry on top! Serves 6-8.
CARAMEL CUSTARD
1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups very warm milk
Ground nutmeg
Heat oven to 350°F.
Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
To unmold, carefully loosen side of custard with a knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce. Serves 6
- Keep it simple and keep it seasonal with Betty Kaiser’s Cook’s Corner
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