2639—Crème à la Vanille, Moulée

Boil one quart of milk containing one-half lb. of sugar; add a stick of vanilla, and let the latter infuse for twenty minutes. Pour this milk, little by little, over three eggs and eight yolks, previously whisked in a basin, and whisk briskly the while. Pass the whole through a fine sieve; let it rest for a moment or two; then completely remove all the froth lying on its surface, and pour the preparation into buttered moulds or into vases specially made for this purpose. Set to poach in a bain-marie, in a moderate oven, keeping lids on the utensils.

Not for one moment must the water in the bain-marie boil while the poaching is in progress; for the air contained by the preparation would then become over-heated, and the result would be an infinity of small holes throughout the depth of the custard, which would greatly mar its appearance.

As a matter of fact, the custard should poach, that is to say, coagulate, as the result of the surrounding water being kept at a constant temperature of 185° F. As soon as it is poached, let the custard cool.

When it is poached in the utensils in which it is served, one egg and eight yolks per quart of milk will be found sufficient. The utensils should be carefully wiped and dished on a napkin.

If the custard is to be turned out, carefully overturn the mould upon a dish, and pull it off a few minutes later. Moulded and potted custards admit of all the flavourings proper to entremets; but those which suit them best are vanilla, almond milk, almond and filbert No. 2352, Pralin, coffee, chocolate, etc. Unless used in the form of very concentrated essences, fruit flavours are less suited to them.