Custard Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the custard
For serving
Instructions (13)
  1. Take a pint of cream, out of which take two or three spoonfuls, and mix with a spoonful of fine flour.
  2. Set the rest of the cream to boil.
  3. When it is boiled, take it off the heat and stir in the cold cream and flour mixture very well.
  4. When the mixture is cool, beat up five yolks and two whites of eggs.
  5. Stir the beaten eggs into the cooled cream mixture along with a little salt, some nutmeg, and two or three spoonfuls of sack.
  6. Sweeten the mixture to your palate.
  7. Butter a wooden bowl.
  8. Pour the custard mixture into the buttered wooden bowl.
  9. Tie a cloth over the bowl.
  10. Boil the pudding in the bowl for half an hour.
  11. When it is done, untie the cloth.
  12. Turn the pudding out into your dish.
  13. Pour melted butter over it.
Original Text
To boil a Custard Pudding. TAKE a pint of cream, out of which take two or three spoon- fuls, and mix with a spoonful of fine flour; set the rest to boil. When it is boiled, take it off, and stir in the cold cream and flour very well; when it is cool, beat up five yolks and two whites of eggs, and stir in a little salt and some nutmeg, and two or three spoonfuls of sack; sweeten to your palate; butter a wooden bowl, and pour it in, tie a cloth over it and boil it half an hour. When it is enough, untie the cloth, turn the pudding out into your dish and pour melted butter over it.
Notes
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