Kiss Pudding or Cup Custard

Ingredients

• Boil one quart sweet milk
• four heaping tablespoons sugar
• four of corn starch
• yolks of four eggs
• one cup pulverized sugar
• one teaspoon vanilla

Method

1. 1

   Stir into it four heaping tablespoons sugar and four of corn starch dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four eggs.

2. 2

   Have the whites of eggs beaten to a stiff froth with one cup pulverized sugar and one teaspoon vanilla.

3. 3

   Pour custard into a pudding dish or small custard cups, place in oven and let remain until set.

4. 4

   Spread whites over top, and return to oven until a delicate brown.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 53. The excerpt below is the record exactly as published.

Kiss Pudding or Cup Custard Boil one quart sweet milk in custard kettle, stir into it four heaping tablespoons sugar and four of corn starch dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with one cup pulverized sugar and one teaspoon vanilla

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