Custard Baked in a Crust

Ingredients

• a good crust
• milk
• the yolks of five eggs

Method

1. 1

   Line a pie-dish with crust and bake until three-parts cooked.

2. 2

   Make custard using milk instead of cream, bake gently until set, and cool before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 452. The excerpt below is the record exactly as published.

Custard Baked in a Crust.— Line a pie-dish with a good crust, and put it in the oven vmtil it is three-parts cooked. Make a custard as in the last recipe, using milk in- stead of cream, but do not put quite so large a proportion of milk, to insure its being quite stiff. Bake it gently, and when the custard is set it is done enough. Keep it in a cool place. Turn out before serving. Time, three-quarters of an houi-. Probable cost, Is., for a moderate- sized dish, large enough for four or live persons. Custard, Boiled.— Simmer in a well- lined saucepan a pint each of milk and cream, with a laurel-leaf, and the thin rind of half a lemon. Strain the liquid for half an hour, and put it on again with three ounce,5 of sugar. Beat well the yolks of six eggs, and add them gradually to the milk, stirring it carefully and steadily until it thickens. It must not boil, or it VN^ill curdle. Pour it into a large jug, and add a glass of brandy, still stirring it imtil it has cooled a little. Fill cups and serve. Pro- bable cost, 2s. 4d., without brandy. Custard, Boiled (cheap).— Simmer three pints of milk for half an hour in a well-lined saucepan, with lemon or cinnamon to flavour the liquid. Strain it and add a table-spoonful of ground rice or arrowroot smootlily mi.xcd in half a wine-glassful of cold milk. Beat up the yolks of three eggs and add them, with three ounces of sugar, to the rest. Stir the custard gently and steadily till it thickens, but do not boil it or it wiU curdle. This is a good custard for puddings. Probable cost, lid. If served in cups, sufficient for twelve. Custard, Cherry. — Make a rich custard (sec Custard a la Heine). Put six or eight macaroons at the bottom of a glass dish, and over these lay a cupful of cherries which have been used for making cherry-brandy, with theii- juice, ^^^len the macaroons have ab- sorbed tho juice, pour the custard over them, and garnish the dish with macaroons and cherries. Time, one hour. Probable cost, 2s. 6d., exclusive of the cherry-brandy. Suffi- cient for a good-sized dish. Custard, Common.— Put a pint of milk into a clean saucepan, with a pieco_ of thin lemon-rind or half an inch of stick cinnamon. Let it simmer gently for a ([uarter of an hour, till it is ijleasantly flavoured. Mix a tea- spoonful of arrowroot, ground rice, or flour very smoothly with three table-spoonfuls of cold milk. Add the yolk of an egg well beaten, and strain the hot milk upon them. Place it> on the fire for a few minutes to thicken, stirring it all the time. A dessert-spoonful of brandy is an improvement. Probable cost, 4d. Suffi- cient for a pint of custard. Custard, Excellent.— Put a pint of new milk, and half a pint of good cream into a saucepan, with a bay-leaf, the thin rind of a lemon, and two table- spoonfuls of sifted sugar. Simmer the liquid gently for twenty minutes. Then strain it. and add to it gradually the well-beaten yolks of five eggs

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