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Baked Custard Pudding


  • 1 1/2 pints of milk
  • rind of 1/4 lemon
  • 1/4 pound of moist sugar
  • 4 eggs


Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 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.

Time: 1/2 to 3/4 hour.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Note: This pudding is usually served cold with fruit tarts.


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The Book of Household Management (1861).

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