BAKED CUSTARD PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 1/4 hour, or until the milk is well flavoured
  2. whisk the eggs, yolks and whites
  3. pour the milk to them, stirring all the while
  4. have ready a pie-dish, lined at the edge with paste ready baked
  5. strain the custard into the dish
  6. grate a little nutmeg over the top
  7. bake in a very slow oven for about 1/2 hour, or rather longer
Original Text
BAKED CUSTARD PUDDING. 1268. INGREDIENTS.—1-1/2 pint of milk, the rind of 1/4 lemon, 1/4 lb. of moist sugar, 4 eggs. Mode.—Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about 1/2 hour, or rather longer. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs. Time.—1/2 to 3/4 hour. Average cost, 9d. Sufficient for 5 or 6 persons. Seasonable at any time. Note.—This pudding is usually served cold with fruit tarts.
Notes
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