The Recipe Box Menu

Baked Custard Pudding


Another American culinary heritage recipe

Sufficient for 5 or 6 persons. Seasonable at any time.

1 1/2 pint of milk
The rind of 1/4 lemon
1/4 lb. of moist sugar
4 eggs.

Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 1/2 hour, or until the milk is well flavoured. Whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked. Strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about 1/2 hour, or rather longer. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs.

Note: This pudding is generally served with fruit tarts.