Baked Custard

Ingredients

• 4 eggs
• 1 teaspoon vanilla
• yi cup sugar
• yi teaspoon salt
• I quart scalded milk

Method

1. 1

   Beat eggs slightly, add sugar, salt, and flavoring and gradually stir in scalded milk.

2. 2

   Pour into buttered cups or 1 large mold.

3. 3

   Set in pan of hot water and bake in moderate oven (350° F.) for 30 to 40 minutes if in cup molds; 20 to 30 minutes longer if in large mold.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 114. The excerpt below is the record exactly as published.

teaspoon vanilla and spread between layers and on top of cake. These cakes are too good to be restricted to a chocolate filling only. They will combine most happily with any desired filling or frosting. SNAP DOODLE Turn above cake batter into a greased dripping pan for this delectable. Sift powdered sugar over top and over that either grated chocolate or coconut. Bake in moderate oven. When done cut in squares and eat hot. BREAD PUDDING WITHOUT MILK Put i}^ cups stale bread crumbs into a bowl and just cover with boiling water. When soft, mix with them a cup of any fruit on hand, cooked or fresh, add 2 tablespoons melted butter and 2 well-beaten egg yolks. Beat all together thoroughly, sweeten and spice to taste. Put in buttered dish and bake 20 minutes in moderate oven. Make a meringue with egg whites, spread on finished pudding and brown lightly in oven. Dot generously with jelly when served and no sauce will be required. Homemade jelly, of course, the frugal housewife always puts up during summer, while fruits run riot, and stores as a sort of insurance against leaner days. APPLE PUDDING, SPICED 3 CUPS BREAD CRUMBS 3 TABLESPOONS BRANDY I PINT SCALDED MILK I TABLESPOON CINNAMON 3 CUPS CHOPPED APPLES ^2 TEASPOON CLOVES I CUP SUGAR I TEASPOON MACE 1 EGG YOLKS, BEATEN TILL THICK 1 EGG WHITES, BEATEN TILL STIFF Pour hot milk over bread crumbs and let stand until well sof- tened. Beat until creamy, add apples, sugar, beaten yolks, brandy and spices, folding in beaten whites last. Bake about 30 minutes in moderately hot oven (375° F.) until pudding is set and delicately browned. May be eaten with most any sweet sauce. 202 MOST-FOR-YOUR-MONEY COOK BOOK COTTAGE PUDDING y^ CUP SHORTENING 2 CUPS FLOUR % CUP SUGAR X TEASPOON SALT I EGG 2 TEASPOONS BAKING POWDER I CUP MILK FEW GRATINGS OF NUTMEG Cream butter and sugar and beat until light and frothy. Sift flour, salt, baking powder and spice together and add alternately with milk to first mixture, beating after each addition. Bake in greased, round pudding dish about 35 minutes in moderate oven (350° F.). Bring hot to the table and cut like cake. Serve with any sweet sauce. The following is a simple but tasty one: dissolve i cup of sugar in 2 cups boiling water, stir in 2 tablespoons cornstarch, which has first been mixed with a little cold water until smooth. Cook 5 minutes, stirring constantly, remove from heat and stir in butter. Flavor to taste with vanilla or any desired spice and i tablespoon lemon juice or a little less of vinegar. The same sauce with any flavor variation you like will make a company dish of this pudding: cream Yi cup of butter with 2 cups of sugar; stir 2 scant tablespoons cornstarch, first mixed with a little cold water, into i>^ cups boiling water and cook while con- stantly stirring until thickened. Turn into a bowl, add juice of i lemon, half of grated rind and creamed mixture. Beat at least 3 minutes and return to saucepan. Reheat not quite to boiling point, add ]4. cup wine and serve. BAKED CUSTARD 4 EGGS I TEASPOON VANILLA, OR OTHER yi CUP SUGAR FLAVOR yi TEASPOON SALT I QUART SCALDED MILK

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