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<h3> <center> NANNIE'S BOILED CUSTARD</center></H3>
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Nannie began her instructions by telling me that the secret to lumpy Boiled
Custard is to add beaten egg whites at the end while the custard is still
hot.<P>
SEPARATE the yolks from the whites of 9 or 10 eggs. BEAT the whites until
peaks form. <P>
LIGHTLY BEAT the yolks and add 3/4 cup of sugar and 1/2 teaspoon of salt. Set
aside<P>
SCALD over a very slow fire 6 cups of milk and cream, stirring all the time.
Don't let it boil.<P><P>
ADD the egg, sugar and salt mixture to the milk. When the custard thickens - <P>
ADD 3 teaspoons of vanilla extract and the beaten egg whites.<P>
CHILL and serve into glasses from an old pressed glass pitcher set on a tray
on the sideboard.<P>
(I use whole milk and a 1/2 pint of cream. One Christmas, I forgot the cream,
the Boiled Custard was not a failure. Sometimes there were other variations -
not enough eggs, too much sugar, the mixture boils. Whatever I do seems to be
acceptable to Nannie's Boiled Custard. Don't worry about it. Enjoy it!)<P>
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