Mrs Beetons Puddings and Desserts Revisited
Baked Custard Pudding
900ml (1½ pints) Milk
Medium Puff Paste, or Good Short Crust
110g (4oz) Sugar
4 Eggs.
¼ Lemon, rind only
Put the milk into a saucepan with the sugar and lemon rind and let this infuse for about 4 hours, or until the milk is well flavoured.
Have a pie dish ready, lined at the edge with pastry ready baked.
Whisk the eggs and pour the milk over them, stirring continuously.
Strain the custard into the dish, grate a little nutmeg over the top.
Bake in a very slow oven for about 30 minutes, 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: 30 to 45 minutes.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note: This pudding is usually served cold with fruit tarts.
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.
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