Baked Custard Tart

Ingredients

• half a pint of milk
• two or three inches of thin lemon-rind
• a small pinch of salt
• three eggs
• a small tea-spoonful of corn-flour

Method

1. 1

   Put the milk into a saucepan with the lemon rind and simmer gently till pleasantly flavoured.

2. 2

   Sweeten, let cool, remove the flavouring, and add salt.

3. 3

   Whisk the eggs lightly and combine with the milk.

4. 4

   Line a shallow tart-dish with short crust, pour in the custard, grate nutmeg over the top, and bake in a gentle oven.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 32. The excerpt below is the record exactly as published.

Baked Custard Tart (January 19tli). Things that must not be Forgotten. 1. Be especially careful to preserve everything that remains of the hare-bones, interior joints, gravy, and forcemeat. Excellent soup may be made of these to-morrow. 2. Turn the beef in the brine, and rub the pig’s cheek. A YEAR'S COOKERY. 35 January 19th. Breakfast. Toasted Bacon. Potted Grouse. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Marmalade. Fried Hominy. Luncheon. Cold Meat Piquante. Fried Potatoes. Baked Custard Tart. Dinner. Hare Soup. Neck of Mutton, boiled, with Parsley Sauce. Potatoes. Mashed Parsnips. Brown Bread Pudding. Cheese. Marketing. For the Day.— A Neck of Mutton. The butcher should be asked to joint the meat. Potatoes, Parsnips. For To-morrow.— If Kippered Salmon is not already in the house, a quarter of a pound of Kippered Salmon, cut into thin slices ; Muffins (January 29th). Breakfast. — Potted Grouse (January 7th). Toasted Bacon. — Bacon is never so delicate as when it is toasted before the fire, either on a forK or on the pins of an ordinary toaster. 'Bacon should be evenly cut. When fat it should be rather thick for toasting ; lean bacon may be cut thinner. Eggs poached separately in water and drained well may, if liked, be served with the bacon. They will be by many preferred to eggs fried in fat. When bacon is fried, the process of cooking should be carried on gently over a slow fire until i the fat looks transparent, without being browned. Bacon fat should always be carefully preserved, as it may be made useful in the pre- s] paration of various dishes. Vienna Bread (August 26th) ; Fried Hominy (February 12th). Luncheon. — Cold Meat Piquante (March 30tli) ; Fried Potatoes (February 2nd), j Baked Custard Tart. — Put half a pint of milk into a saucepan, with two or three inches of thin lemon-rind, or, if preferred, an inch of stick cinnamon.. Let it simmer gently till it is pleasantly flavoured. Sweeten it, let it cool, take out the flavour¬ ing ingredients, and add a small pinch of salt. Whisk three eggs lightly, and put them with the milk. Line a shallow tart- dish with good short crust, pour in the custard, grate a little nutmeg over the top, and bake in a gentle oven. If baked quickly the custard will be watery. If preferred, for economy’s sake, two eggs may be used, and a small tea-spoonful of corn-flour

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