Custard Pudding, Baked

Ingredients

• 2 Eggs
• 4 oz. Sugar
• 1 tablespoonful Rice Flour
• 1 pint Milk
• a little ground Cinnamon or Nutmeg

Method

1. 1

   Beat eggs with sugar, mix rice flour with cold milk, add nutmeg, eggs, and sugar gradually.

2. 2

   Boil milk and pour over while stirring.

3. 3

   Bake in a bordered dish for 30 minutes, sprinkle with sugar before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 108. The excerpt below is the record exactly as published.

Custard Pudding, Baked. 2 Egg.s, 4 oz. Sugar, 1 tablespconful Eice Flour, 1 pint Milk, and a little ground Cinnamon or Nutmeg. Beat up the eggs with the sugar, and mix the rice flour very smoothly with a little cold milk, adding the nutmeg, eggs, and sugar gradually. Boil the milk and pour over it, stirring all the time. Border a dish with paste, pour in the mixture, and bake for ^ hour. Before serving, put a little sifted sugar over it. OR, 1 quart Milk, 4 Eggs, 1 teacup Sugar. Boil the milk, beat eggs very light, add sugar, pour milk over very slowly, stirring occasionally. Grate a little nutmeg over. Bake in moderate oven. Tlie secret of a good custard pudding is slow baking and most careful watching. Boiled Custard (1). 4 yolks of Eggs, 2 whites of Eggs, ' pint Milk, 2 oz. Sugar, and Nutmeg. Warm the milk, and pour over eggs well beaten ; put all into a saucepan, and stir till it thickens, never letting it boil. Boiled Custard (2). 3 teaspoonful Plasmon, ^ pint Milk, 3 lumps Sugar, 1 Egg. Put the Plasmon in pan, adding gradually ^ pint lukewarm milk. Boil for 2 minutes, then add sugar and well-beaten egg. Stir till custard thickens, but don’t boil. Custard Cutlets and Caramel Sauce. Make a nice custard pudding with 3 eggs and a quart of milk in a shallow dish, cooking it so slowlj' that it will not curdle in the slightest. Flavour this with vanilla essence, but do not sweeten it. Make a caramel sauce as follows: — Place 2 ounces of loaf sugar in a saucepan, add a little water, and set the pan on the fire till the whole becomes a dark colour, stirring with a metal spoon. Pour in sufficient boiling water to dilute th,e sauce, and the colour should be like coffee. When the pudding is cold, peel off the brown skin on tlie top, cut it into pieces of even size, and arrange on a glass dish. Pour over the cold caramel sauce, and serve. 113 TRIED FAVOURITES COOKERY BOOK. Rose Custard. 1 pint Milk, 3 Eggs, i cupful Sugar, i pint Kaspberry J nice, i teaspoonful Heat milk to boiling point and pour over beaten eggs. Add sugar and salt. Cool till lukewarm. Stir in juice and a few drops carmine if liked. Put in buttered mould. Place in boiling water in a basin and cook in oven till firm. Serve cold. Steamed Custard. 4 teaspoonfuls Plasmon, i pint Milk, 2 Eggs

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