Custard Pudding Recipe

We give this pudding first because it affords an opportunity for giving

hints on making milk puddings generally, and because, properly made,

there is no more delicious pudding than this. It is besides most useful

and nutritious, not only for the dinner of healthy people, but for

children and invalids. But few cooks, however, make it properly; as a

rule too many eggs are used, to which the milk is added cold, and the

pudding is baked in a quick oven. The consequence is that the pudding

curdles and comes to table swimming in whey; or, even if this does not

happen, the custard is full of holes and is tough.



In the first place, milk for all puddings with eggs should be poured on

to the eggs boiling hot; in the next, the baking must be very slowly

done, if possible, as directed in the recipe; the dish containing the

pudding to be placed in another half-full of water. This, of course,

prevents the baking proceeding too rapidly, and also prevents the

pudding acquiring a sort of burned greasy flavour, which is injurious

for invalids. Lastly, too many eggs should not be used; the quantity

given, two to the pint of milk, is in all cases quite sufficient, and

will make a fine rich custard.



We never knew a pudding curdle, even with London milk a day old, if all

these directions were observed; but it is almost needless to say, that

the pudding made with new rich milk is much finer than one of inferior

milk.



Boil a pint and a half of milk with two ounces of lump sugar, or rather

more if a sweet pudding is liked, and pour it boiling hot on three eggs

lightly beaten--that is, just sufficiently so to mix whites and yolks.

Flavour the custard with nutmeg, grated lemon-peel, or anything which

may be preferred and pour it into a tart-dish. Place this dish in

another three-parts full of boiling water, and bake slowly for forty

minutes, or until the custard is firm. There is no need to butter the

dish if the pudding is baked as directed.

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