Recipes > Desserts > Puddings > Custards > Custard



  • 4 eggs
  • flour
  • milk
  • sugar
  • essence


Put the yolks of the eggs in a bowl, then sprinkle flour on them, little by little, stirring and mixing well the while with a wooden spoon, and when the mixture is rather thick, stop sprinkling flour, but sprinkle milk, and mix again in the same way till the mixture is liquid; add sugar and essence to taste, beat the four whites to a stiff froth, mix them gently with the rest; butter a mould well, fill it about two-thirds full with the mixture, and set in a warm but not quick oven. Serve as soon as out of the oven. If intended to be served cold, omit the whites of eggs.


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Hand-Book of Practical Cookery (1884).

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