Custard Pudding

Ingredients

• 1 pint milk
• 1 egg
• 1 teaspoonful sugar

Method

1. 1

   Beat the egg well.

2. 2

   Warm the milk and sugar, and pour it on to the eggs.

3. 3

   Stir, and pour in a greased pie dish.

4. 4

   Bake in a moderate oven till set.

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 39. The excerpt below is the record exactly as published.

1 pint milk, 3 oz. loaf sugar. Place the gelatine in the milk. When soft, place in a delicately clean pan on the fire till melted. Add the sugar; stir till it is dissolved. Whip the cream, and when the milk and gelatine are cool, but not setting, pour in the cream, and stir occasionally till cold. Pour into a wet mould, and when set turn out. Essence of cinnamon or essence of ginger may be added as a flavouring, as they are both useful as aids to digestion. Junket — 1 pint milk. Sugar to taste. Rum or brandy (omit if not allowed). One teaspoonful essence of rennet. Warm the milk and sugar till it is about 98° F. Add the spirits and stir in the rennet. Place in a glass dish, and leave till set. It may be dusted over with powdered cinnamon or nutmeg, and if cream is allowed, it may be served with either Devonshire cream or raw cream. N.B. — The milk must never be allowed to boil. Custard Pudding — \ pint milk, 1 egg, 1 teaspoonful sugar

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