Boiled Custard for Two

Last week I happened upon a great deal on really nice looking berries.  I grow some fruits here, but by August there isn't much happening in the fruit department in Texas, except melons.  So when I saw fantastic looking blueberries, strawberries and raspberries (oh my!) at prices that didn't make my cheapskate heart seize up, I pounced!

After eating a few bowls of plain berries, I started thinking about how good they were with zabaglione.  But when I whipped out The Boston Cooking School Cook Book (1942 edition), boiled custard caught my eye.  And if boiled custard is good with sherry, it would (obviously) be good with marsala. 

We didn't want or need leftovers of this, so I reduced the recipe, more or less thirding it (is that a word?).  I used a tablespoon of the wine (which was spot on) and 2 tablespoons of raw sugar.  I think it could have used a touch more sugar, though, or slightly sweeter berries.  I think I will try 3 tablespoons of sugar next time. I also didn't catch the "scalded" bit in the milk measurement, so mine was straight out of the refrigerator.  It worked just fine.

Since I wanted to serve it as individual servings, I chose to go ahead and pour it into little dishes to chill.  For some unknown reason, a few years ago I started compulsively buying old Big Top Peanut Butter glasses at garage and estate sales.  In order to justify all the room they take up, whenever I make make a dessert that would be served in a bowl, I have to use the Big Top glasses. I can't let Farm Boy have any excuse to disappear them!

Hmmm.  I just realized that I have about 20 of the short ones, but only one of the tall ones.  I might need to add to the collection.  One more can't hurt, right?  I mean, Farm Boy and I should each have one.  It's only fair. 

Look at those cute peanut butter glasses!

Boiled Custard for Two (Printable recipe)

Modified from The Boston Cooking School Cook Book (1942)

Ingredients

• 2/3 cup milk
• 1 egg
• 2 to 3 Tablespoons raw sugar
• pinch salt
• 1 Tablespoon marsala wine (I used dry marsala)
• Slightly sweetened berries and crushed amaretti cookies, for topping

Directions
Beat eggs with a whisk, then add sugar and salt.  Add milk gradually, stirring constantly.  Cook and stir in double boiler over hot (not boiling) water, until mixture coats a spoon (about 7 minutes).  Remove from heat, stir in marsala wine.  Strain, if desired, pour into serving dishes, and chill.

When ready to serve, top with berries and crushed cookies.