I’ve spent the past few days trying to organize hundreds of pages of De Smet research into one nice, neat document. I sat at the computer all day yesterday; I never even got dressed all weekend; sometimes that’s how it goes when you’re on a mission. I’m not anywhere near being finished and my eyesight is fast giving out, so I’m off to make boiled custard from scratch, then go to bed, where I won’t read before falling asleep; I know my eyes couldn’t handle it, even if there is a huge bundle of papers sitting here that sure could use sorting.
Let’s see if I can remember the custard recipe from scratch… Scald 5 cups of whole milk. Reduce heat slightly. Add 3/4 cup sugar and 2-1/2 heaping tablespoons cornstarch. Slowly add 1 whole egg and 3 egg yolks (beaten together), cooking and stirring constantly until the custard thickens and coats the back of a spoon. Remove from heat and add two teaspoons vanilla. Strain. — Obviously this is wicked bad stuff but very tasty.
