Plum Custard

Ingredients

• a pint of plums
• two cupfuls of milk
• two table-spoonfuls of flour
• a table-spoonful of butter
• the yolks of three eggs

Method

1. 1

   Stone and stew plums, sprinkle with sugar.

2. 2

   Make cream by cooking milk and flour until thick, add butter and beaten yolks.

3. 3

   Bake plums covered with cream, top with meringue, brown lightly, serve cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 108. The excerpt below is the record exactly as published.

Plum Custard CUSTARDS Rice Custard deep dish, and put this in ice. It may be set in a pan and cracked ice heaped about it, that the fruit may be completely chilled. Set the custard also where it will become very cold. Just before serving pour the re- mainder of the custard around the peaches — not over them — and heap whipped cream on top of the fruit. This dessert is especially good when made from fresh peaches, but in winter the preserved fruit may be used, or even canned peaches. Of the latter, however, only the very best quality will serve. Plum Custard. — Stone and stew a pint of plums. Lay them in the bottom of a pudding - dish, sprinkle with sugar, and pour over them a cream made by cooking together un- til thick and smooth two cupfuls of milk and two table-spoonfuls of flour, and adding to this after it comes from the fire a table - spoonful of butter and the yolks of three eggs

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