Custard Tart

Ingredients

• seven or eight large tart apples
• a small cup of granulated sugar
• a teaspoon of salt
• four eggs
• a quart of milk
• a teacup of sugar
• extract of vanilla or lemon

Method

1. 1

   Peel, core, and boil the apples in an earthenware dish with as little water as possible until tender.

2. 2

   Pass through a colander and add sugar and grated lemon rind or nutmeg.

3. 3

   Make a custard with eggs, milk, sugar, and salt.

4. 4

   Heat milk and sugar, add eggs, stir until thick, then cool.

5. 5

   Pour custard over apples.

6. 6

   Whip egg whites with sugar and spread over custard.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 149. The excerpt below is the record exactly as published.

extract of vanilla or lemon. Beat the whites of the two eggs to a stiff froth. Turn them over lightly in the hot custard with a silver fork. Prepare this in the dish it is to be served in. If boiled custard is required for a sauce, leave in the whites, and use two eggs to a pint of milk. CUSTARD TART Peel, core, and boil in an earthenware dish, using as little water as possible, seven or eight large tart apples of the kind that cook soft. When the apples are tender, put them through a colander or sieve and add a small cup of granulated sugar. Add also the grated rind of a lemon, if you wish, or half a nutmeg. Make a custard of four eggs, reserving the whites of two, a quart of milk and a teacup of sugar. Heat the milk and sugar together in a double-boiler, add a teaspoon of salt

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