Macaroon Custard Pudding

Ingredients

• twenty eggs
• a pint and a half of cream
• a pint of new milk
• Fill the bottom of a dish with macaroons
• soak them with white wine

Method

1. 1

   Fill the bottom of a dish with macaroons, soak them with white wine, and pour over them a custard made of twenty eggs, a pint and a half of cream, and a pint of new milk, with the addition of such sweetmeats as may be agreeable.

2. 2

   The dish may be lined with puff-paste; but care must be taken that it is not baked too much.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 224. The excerpt below is the record exactly as published.

Macaroon Custard Pudding. Fill the bottom of a dish with macaroons, soak them with white wine, and pour over them a custard made of twenty eggs, a pint and a half of cream

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