Bakers’ Custard Pie

Ingredients

• the yolks of three eggs
• a tablespoonful of sifted flour
• three tablespoonfuls of sugar
• a pinch of salt
• a teaspoonful of vanilla
• a pint of scalded milk

Method

1. 1

   Beat yolks, mix with flour and sugar, add salt, vanilla, beaten whites, and milk.

2. 2

   Pour into a pie-pan lined with puff paste and bake for 25-30 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 211. The excerpt below is the record exactly as published.

BAKERS’ CUSTARD PIE. Beat up the yolks of three eggs to a cream. Stir thoroughly a table- spoonful of sifted flour into three tablespoonfuls of sugar ; this separates the particles of flour so that there will be no lumps ; then add it to the beaten yolks, put in a pinch of salt, a teaspoonful of vanilla and a little grated nutmeg; next the well-beaten whites of the eggs; and, lastly, a pint of scalded milk (not boiled) which has been cooled; mix this in by degrees and turn all into a deep pie-pan lined with puff paste, and bake from twenty-flve to thirty minutes. I received this recipe from a celebrated cook in one of our best New York bakeries. I inquired of him “ why it was that their custard pies had that look of solidity and smoothness that our home-made pies have not.” He replied, “The secret is the addition of this hit of jiour — not that it thickens the custard any to speak of, but prevents the custard from break- ing or wheying and gives that smooth appearance when cut.” CREAM PIE. Pour a pint of cream upon one and a half cupfuls of sugar ; let it stand until the whites of three eggs have been beaten to a stiff froth ; add this to the cream and beat up thoroughly ; grate a little nutmeg over the mix- ture and bake without an upper crust. If a tablespoonful of sifted flour

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