Custard Pudding, Baked (Another Method)

Ingredients

• Two pints of milk
• two tablespoonfuls of sugar
• two teaspoonfuls of flour
• one ounce of butter
• four eggs
• two pinches of salt
• a pinch of nutmeg

Method

1. 1

   Simmer the milk with the flavoring ingredient for about twenty minutes, then remove the lemon rind.

2. 2

   Put in the butter and sugar.

3. 3

   Mix the flour smoothly with a little cold milk or water, pour it into the stewpan, stir until it boils, cook for five minutes, then cool a little.

4. 4

   Beat the eggs, add them to the rest of the ingredients, pour into a buttered pie-dish, and bake in a slow oven for about forty minutes, or until set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 181. The excerpt below is the record exactly as published.

ustard Pudding Baked. (Another Method.) INGREDIENTS. — Two pints of milk, two tablespoonfuls of sugar, two teaspoonfuls of flour, one ounce of butter, four eggs, lemon rind, bay leaves or laurel leaves for flavoring, two pinches of salt, a pinch of nutmeg

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