Baked Custard

Ingredients

• 4 eggs
• 1/2 cup of sugar
• 1 pint of milk
• nutmeg to taste
• 1/2 cup of table syrup

Method

1. 1

   Beat eggs light; add sugar, milk, and nutmeg.

2. 2

   When well mixed, pour into a pudding dish and drop syrup in the center; do not stir again.

3. 3

   Bake in a pan of water until it sets.

4. 4

   When cold, loosen edges and turn onto a platter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.

BAKED CUSTARD— Mrs. W. F, Jones. Beat 4 eggs light; add % cup of sugar, 1 pint of milk, and nutmeg to taste. V/hen well mixed, pour into a pudding dish and drop into t^e center % cup of table syrup; do not stir again. Put in a pan of water and bake in a mode-ate oven until it sets. When cold, loosen the edges and turn upon a platter. The syrup forms a sauce. If prop- erly made, this is very nice. The use of ma^le syrup or caramel syrup makes a variety. These proportions without the syrup make delicious cup custards, or a boiled custard. LEMON CUSTARD— Mrs. W. F. Jones. 5 eg?s f^e vclka beaten with ] lar.^e Tip of sugar; add the juice and grated rind of 2 lemons. Cook in double boiler, stirring constantly until it bubbles and thickens. Beat the whites to a stiff froth and gently stir the mixture into them. Dip- into lemonade glasses, and serve when cold. This makes about enough for 11 people, and is deli- cious. ORANGE PUDDING— Mrs. C. H. Clickner. Peel and slice 4 large oranges and sprinkle over them 1 cup of sugar,

Cook this with the app: pantry check, scaling, and the assistant.