CUSTARD PUDDING, Baked.
Ingredients.—1½ pint of milk, the rind of ¼ lemon, ¼ 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 ½ 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 ½ 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.—½ to ¾ hour. Average cost, 9d. Sufficient for 5 or 6 persons. Seasonable at any time.
Note.—This pudding is usually served cold with fruit tarts.