tatter(1) (iou) and Stirred Custard (recipes)

tatter(1) (iou)

tatter noun1. LME.

An irregularly torn piece, strip, or scrap hanging from a piece of cloth etc.; a scrap, a rag; in pl., tattered or ragged clothing, rags.
in tatters colloq. (of a plan, argument, etc.) ruined, demolished. tear to tatters = tear to shreds s.v. SHRED noun.
J. Poyer The..material..had cracked in places, and a long tatter trailed along one arm. Daily Express Filthy grey curtains hung in tatters at broken windows.
tattery adjective full of tatters; tattered, ragged: M19.

Stirred Custard (recipes)

Yield: Makes 2-1/2 cups custard

Ingredients:

2cups milk

3eggs

1/3cup sugar

1/8teaspoon salt

1teaspoon vanilla

Preparation:

1.Heat milk in small saucepan until hot. (Instant-read thermometer should register 170°F.) Do not boil.2.Whisk eggs in top of double boiler until well blended. Add sugar and salt; whisk until blended. Stir in hot milk.3.Fill bottom of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place top of double boiler over hot, not boiling, water.4.Cook and stir over low heat 10 to 12 minutes until egg mixture thickens and instant-read thermometer registers about 170°F. (Mixture should coat back of spoon. Run fingertip across back of spoon; if mark remains, mixture is ready.) Do not boil. Custard will thicken as it cools.5.Immediately remove top of double boiler from heat. Stir in vanilla. For a smoother texture, strain through wire mesh sieve into medium bowl; cover and refrigerate until ready to use.

Tip:

Slow Cooking over gentle heat is essential to prevent curdling of a stirred custard. If the water in the bottom of the double boiler begins to simmer, reduce the heat until the water no longer simmers.

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