Baked Custard

Ingredients

• 4 eggs
• 1 pint milk
• 2 table-spoonfuls castor sugar

Method

1. 1

   Break eggs into a basin, add sugar, beat thoroughly, and gradually add milk.

2. 2

   Pour into one large or several small souffle dishes, grate nutmeg on top, and bake slowly until set.

3. 3

   Serve warm.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.

4 eggs. Melt the butter, stir in the flour, add the milk and cook until it leaves the sides of the pan clean. Then take it of! the fire, and add the yolks of eggs, one at a time, beating the whole well together. Add also the sugar, the vanilla essence and the stiffly whisked whites of eggs. Turn into a china souffle dish, and bake for about 40 minutes. Place the souffle dish on another hot dish and send to table immediately. pears en Cocotte. 8 stewing pears, } lb. loaf sugar, 1 gill water, £ pt. apple pur6e, 1 French roll cut in small dice, 2 slices bacon, lemon rind, angelica, 2 whites of eggs, 1 oz. castor sugar, £ oz. cake crumbs. Make a syrup of the sugar and water. Peel the pears round, and flavour with lemon rind, leaving on a small piece of stalk, and stew gently in the syrup until tender. Fry the crofltons of bread in a little brown fat, and add to the apple pur6e, also cake crumbs. Place this mixture in a fireproof dish, and then the pears, stalk upwards. Whisk the whites of eggs stiffly, put it in a forcing pipe round the pears, dredge with castor sugar, and ornament with rings of angelica. Brown in a hot oven for about five minutes and serve in the dish. JSaKefc Custarfc. Take 4 eggs, 1 pint milk, and 2 table-spoonfuls castor sugar

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