Making custard stirs up memories

Recipe Finder

April 10, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

There are those days when a tasty custard is exactly what you crave.

A floating island custard, with a meringue topping, was the request of Margaret Waring of Baltimore who remembered her grandmother's making it.

Chef Gilles Syglowski chose a response from Kay Bily of Cockeysville whose recipe was one her mother made. But the chef preferred the meringue topping recipe sent in by Mary Ann Herman of Dundalk.

Bily's floating island custard

Makes about 2 cups

1 whole egg and 1 egg yolk slightly beaten

3 tablespoons sugar

1/8 teaspoon salt

1 1/2 cups milk, scalded

1/2 teaspoon vanilla

Combine eggs, sugar and salt. Slowly pour in scalded milk. Strain into top of double boiler. Cook over hot, but not boiling, water, stirring constantly until mixture thickens and coats the spoon, about 5 minutes. Remove immediately and pour into a dessert dish or individual glasses.

Herman's meringue topping

3 egg whites

6 tablespoons sugar

3/4 teaspoon vanilla.

Beat egg whites until foamy. Beat in the sugar gradually and add the vanilla. Using a large spoon, drop the meringue onto hot custard. Cover closely until mixture is cool, then chill.

Chef Syglowski says he uses a wooden spoon to stir the custard. He warns that when "it is finished, it begins to stick to the spoon and with too much cooking, it will curdle." He also refers to this dish as a "classical French creme Anglaise."

Angela Breakey of Baltimore remembers growing up in Belfast, Northern Ireland, and her mother making this pudding.

Lois F. Shabe of Fallston sent in a similar recipe and a comment "I wish we still served puddings and desserts like mother made."

A dry mix to make homemade chocolate pudding was the request of Susanne Maria Zuelch of Reisterstown. Her answer came from Pam Fisher of Randallstown.

Fisher's chocolate pudding mix

Makes about 4 batches

3/4 cup cornstarch

3/4 cup unsweetened cocoa

1 1/3 cups granulated sugar

1/2 teaspoon salt

Sift together and store in an airtight container.

To make pudding: Measure 3/4 cup mix into heavy saucepan and gradually whisk in 2 cups milk. Heat over medium-low heat stirring often until it reaches boiling.

Boil gently for 2 minutes stirring constantly. Remove from heat and stir in 2 teaspoons vanilla extract. Pour into molds if desired. Cover and refrigerate or serve warm.

Recipe requests

Toby R. Pearl of Baltimore remembers "my grandmother made Jewish taiglach that was dry and coated with ginger. I remember it is made with cake flour and put into boiling water for about 20 minutes. Those you get now are in lots of honey and are not taiglach. I am a senior citizen and have been thinking of these for many years, more than 50 years. I appreciate your help."

Jean Venter of Milton Freewater, Ore., would like to have a "graham cracker recipe like the homemade ones which are better than the store ones. Also could I have a recipe for fettuccine Alfredo."

Louisa Berger of Baltimore writes she is looking for "the Shaker lemon pie like that she tasted at Canterbury Shaker Village in New Hampshire. It is not a meringue pie. It has sliced lemons and a wonderful sweet-sour taste."

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 4/10/96

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