smoother texture may be obtained if egg yolks alone instead of the yolks
and whites are used to thicken the custard. The proportions given in the
accompanying recipe make a custard of very good texture, but if a
greater proportion of eggs is used, the result will be a firmer,
harder custard.

BAKED CUSTARD
(Sufficient to Serve Four)

2 eggs
2 Tb. sugar
Pinch of salt
2 c. milk
1/2 tsp. vanilla

Beat the eggs slightly, add the sugar and salt, and continue beating
while adding the milk. Add the vanilla. Pour into a buttered baking dish
or individual baking dishes, place in a moderately hot oven in a pan of
warm water, and bake until the custard is set, testing with the finger
or a silver knife. Remove from the heat, cool at once, and serve cold.

25. CARAMEL CUSTARD.--Caramel is nothing more nor less than browned
sugar, but if the process of caramelizing the sugar is performed
carefully, the result will be a delicious flavoring material that may be
used for desserts of any kind or for making sauces to serve with
desserts. When the sugar is browned to make caramel, a certain amount of
sweetness is lost, so that more sugar must be used than would ordinarily
be needed to sweeten the same amount of custard.

To make the caramel required in the accompanying recipe, place 1/2