Baked Custard (No. 52)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For boiling with milk

a few coriander seeds ↝ Spices, coriander seed [Spices and Herbs]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

For sweetening

four ounces of loaf sugar ↝ Sugar, NFS [Sugars and honey]

For the custard base

a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a pint of cold milk ↝ Milk, NFS [Milk, reduced fat]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (9)

Boil a few coriander seeds, a little cinnamon, and lemon-peel in a pint of milk.
Sweeten with four ounces of loaf sugar and mix with it a pint of cold milk.
Beat well eight eggs for ten minutes, and add the other ingredients.
Pour it from one pan into another six or eight times.
Strain it through a sieve and let it stand some time.
Skim off the froth from the top.
Fill it in earthen cups.
Bake them immediately in a hot oven until they have a good colour.
About ten minutes will do them.

Original Text

Baked Custard.—(No. 52.)

Boil in a pint of milk, a few coriander seeds, a little cinnamon and lemon-peel; sweeten with four ounces of loaf sugar, and mix with it a pint of cold milk; beat well eight eggs for ten minutes, and add the other ingredients; pour it from one pan into another six or eight times, strain it through a sieve, and let it stand some time; skim off the froth from the top, fill it in earthen cups, and bake them immediately in a hot oven, give them a good colour; about ten minutes will do them.

Notes

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