What is egg custard, and what is it used for?

Egg custard is a firm set egg mixture that sets in a mold (cooked in a water bath). It is cooled, cut into cubes or shapes, and used as a garnish in clear soup.

What do I need for this variant?

1 egg, 3 egg yolks, 1 deciliter cream, salt and pepper, 1 deciliter cooked green peas, and 1 cooked carrot cut into small dice.

Why should the egg mixture be strained?

Egg, salt, and pepper are stirred into the cream and strained to get a smooth, even custard without egg threads. The peas and diced carrot are added only after straining.

The mixture is poured into a buttered mold and cooked (in a water bath) like the preceding recipe in the book, until set. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 72, and makes about 6 servings with a total time of roughly 90 minutes.

Egg Custard with Vegetables II

Name: Egg Custard with Vegetables II
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 pcs eggs; 3 pcs egg yolks; 1 dl cream; 1 dl cooked green peas; 1 pcs carrot (cooked, finely diced); salt (to taste); pepper (to taste)

Egg custard with vegetables II (1914): 1 egg and 3 egg yolks are stirred into 1 dl cream, seasoned, strained, and mixed with 1 dl cooked green peas and 1 cooked diced carrot. Cooked in a water bath in a buttered mold and treated like Egg Custard I; used as a garnish in soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 72 (falt i det fri)

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About the dish

The second variant of Erken's egg custard, here with vegetables set inside, so the garnish adds both color and body to the clear soup.

How to make it

1
Mix the egg mixture
Stir the egg, egg yolks, salt, and pepper into the cream and strain the mixture.
2
Add the vegetables
Mix in the cooked peas and the carrot cut into small dice.
3
Cook in a water bath
Pour the mixture into a buttered mold and cook in a water bath, without letting the water boil, for 15–20 minutes, like Egg Custard I.
4
Cool and cut up
Let it go completely cold and stay undisturbed in the mold, turn it out, and cut or stamp it into neat pieces.

Changes from the original

"del." is interpreted as deciliters, and the method is written out in numbered steps with a reference to the water-bath cooking from Egg Custard I.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 72) → 1949 (korrekturlest, s. 87)~27% av teksten endretfjernetlagt til

1 egg 3 ~~eggeblommer~~ eggeplommer 1 del. fløte salt pepper 1 del. kokte grønne erter 1 kokt gulerot. Eggene, salt og pepper utrøres i fløten, siles og ~~tilsættes erterne~~ tilsettes ertene og den i ~~smaa~~ små terninger ~~skaarne~~ skårne gulerot. ~~Heldes~~ Helles i smurt form, kokes og behandles som ~~ovenstaaende.~~ ovenstående.

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Frequently asked questions

What is egg custard, and what is it used for?: Egg custard is a firm set egg mixture that sets in a mold (cooked in a water bath). It is cooled, cut into cubes or shapes, and used as a garnish in clear soup.
What do I need for this variant?: 1 egg, 3 egg yolks, 1 deciliter cream, salt and pepper, 1 deciliter cooked green peas, and 1 cooked carrot cut into small dice.
Why should the egg mixture be strained?: Egg, salt, and pepper are stirred into the cream and strained to get a smooth, even custard without egg threads. The peas and diced carrot are added only after straining.
How is it prepared?: The mixture is poured into a buttered mold and cooked (in a water bath) like the preceding recipe in the book, until set. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 72, and makes about 6 servings with a total time of roughly 90 minutes.

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