Rock Custard Pudding.
1 quart milk.
6 eggs.
1 cup powdered sugar for custard and méringue.
1 table-spoonful rice-flour, wet up with cold water.
A little salt.
Vanilla flavoring.
Boil the milk; beat up the yolks of the eggs with three-quarters of the sugar; cook in the milk until the mixture is smoking hot; stir in the rice-flour, salt, and boil just one minute. Pour into a buttered baking-dish, and bake in a pan of hot water until the custard is nearly, but not quite “set.” Have ready the whites beaten very stiff with the rest of the sugar, and flavored with vanilla. Without drawing the dish from the oven, drop this all over it in great spoonfuls, covering it as irregularly as possible. Do it quickly, lest the custard should cool and fall. Shut the oven-door for about five minutes more until the méringue is delicately browned and the custard firm.
Eat cold, with powdered sugar sifted over it.