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 Set sweet egg custard sprinkled with spice (nutmeg, etc) and baked. Often with slight flavourings of vanilla, bay, lemon, almond etc.  Original Receipt in ‘The Book of Household Management‘ edited by Isabella Beeton, 1861 (See Mrs.B)BAKED CUSTARD PUDDING. 1268. INGREDIENTS. – 1-1/2 pint of milk, the rind of 1/4 lemon, 1/4 lb. of moist sugar, 4 eggs. Mode. – 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. Average cost, 9d. Sufficient for 5 or 6 persons. Seasonable at any time. Note. – This pudding is usually served cold with fruit tarts. Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)607. BAKED CUSTARD (Berkshire) To one quart of new milk allow four or five eggs, a quarter of a pound loaf sugar, one lemon peel grated, eight to ten bitter almonds pounded, or a few drops of essence of bitter almonds, and a tablespoonful of brandy. Bake in a slow oven, but don’t allow it to boil, or the custard will “break” and curdle.  |
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