COMMON BAKED CUSTARD

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Mix a quart of new milk with eight well beaten eggs.
  2. Strain the mixture through a fine sieve.
  3. Sweeten it with from five to eight ounces of sugar, according to the taste.
  4. Add a small pinch of salt.
  5. Pour the custard into a deep dish with or without a lining or rim of paste.
  6. Grate nutmeg or over the top.
  7. Bake it in a very slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre.
Original Text
COMMON BAKED CUSTARD. Mix a quart of new milk with eight well beaten eggs, strain the mixture through a fine sieve, and sweeten it with from five to eight ounces of sugar, according to the taste; add a small pinch of salt, and pour the custard into a deep dish with or without a lining or rim of paste, grate nutmeg or over the top, and bake it in a very slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre. A custard, if well made, and properly baked, will be quite smooth when cut, without the honey-combed appearance which a hot oven gives; and there will be no whey in the dish. New milk, 1 quart; eggs, 8; sugar, 5 to 8 oz.; salt, 1/4 saltspoonful; nutmeg or lemon-grate: baked, slow oven, 30 to 40 minutes, or more.
Notes
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