Cold Custard Pudding

Ingredients

• a quart of milk
• four eggs
• a stick of cinnamon
• a tablespoonful of corn-starch
• half a teaspoonful of salt
• a scant half-teacupful of sugar

Method

1. 1

   Reserve half a cupful of the milk, and put the remainder with the cinnamon on the stove in a double-boiler.

2. 2

   When boiling, add the sugar, salt, and corn-starch mixed with cold milk, and cook for five minutes.

3. 3

   Cool, then beat the eggs and stir into the mixture.

4. 4

   Strain into a pudding-dish and bake until firm in the center, about half an hour.

5. 5

   Serve ice-cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 346. The excerpt below is the record exactly as published.

Cold Custard Pudding. This is made of a quart of milk, four eggs, a stick of cinnamon, a table-spoonful of corn-starch, half a tea- spoonful of salt, and a scant half-teacupful of sugar. Reserve half a cupful of the milk, and put the re- mainder, with the cinnamon, broken into several pieces, on the stove in a double-boiler. When the milk begins to boil, add the sugar, salt, and the corn-starch, mixed with the cold milk, and cook five minutes longer. Take from the fire, and set away to cool. Beat the eggs well, and when the cooked mixture becomes cold, stir the eggs into it ; then strain into a pudding-dish. Bake in a very moderate oven until the pudding becomes firm in the centre. Get this knowledge by inserting the blade of a knife or the handle of a spoon into the centre of the pudding ; for if it come out free of milk, the pudding need be cooked no longer. It takes about half an hour for the baking. Have the pudding ice-cold when it is served. If lemon flavor be liked, the thin rind of a lemon, instead of the stick of cinnamon, may be cooked in the milk. Old-fashioned housekeepers sometimes use lemon and cinnamon together, getting a nice flavor. It is not ab- solutely necessary to use corn-starch ; the custard will be firm and smooth without it. When eggs are scarce, three will be enough to use, with the corn-starch. The fourth egg, of course, makes the pudding richer. Orange Pudding. Use a cupful of finely powdered cracker crumbs, one cupful and a half of granulated sugar, three table-spoon- fuls of powdered sugar, one cupful of water, two table- 660 MISS PAKLOA'S KITCHEN COMPANION. spoonfuls of butter, the rind of three oranges and juice of six, and half a dozen eggs. Soak the cracker crumbs in the cold water for an hour. At the end of this time grate upon them the rind of three oranges, — only the thin yellow part. Squeeze the juice from half a dozen oranges, and add it to the mixture. Break the eggs, separating three whites from the rest and putting them away in a cool place. Put the butter in a warm bowl, and beat it until soft and creamy ; then gradually add the sugar. Beat the eggs (except the reserved whites) until light and frothy, and add them to the sugar and butter. Stir this into the orange and cracker mixture. Butter a pudding-dish holding two quarts and a pint, and pour the pudding into it. Bake for an hour in a very slow oven. When the hour has passed, beat the remaining whites of eggs to a light, dry froth ; then, with a spoon, beat in the three table-spoonfuls of powdered sugar. Spread this covering over the pudding, and return the dish to the oven. Cook for a quarter of an hour with the door partly open ; close it at the end of that time until the meringue gets brown. It should become sufficiently colored in three minutes. Set the pudding away to cool, and have it perfectly cold when it is served. * Use six large oranges, one cupful of granulated sugar, three table-spoonfuls of powdered sugar, one quart of milk, three eggs, two table-spoonfuls of corn-starch, and half a teaspoonful of salt

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