Custard pudding is a form of the English custard mentioned under No. [2397].
The difference between the two is that for the former whole eggs are used instead of the yolks alone, and that it is prepared according to the second method only. The average quantities for the preparation are:
Six eggs and six ounces of sugar per quart of milk. The custard is cooked in pie-dishes in a [bain-marie], which should be placed in the oven or in a steamer.
According as to whether the custard be required milky or thick, the number of eggs is either lessened or increased. In regard to the sugar, the guide should be the consumers’ tastes. If necessary, it may be suppressed altogether, and saccharine or glycerine may be used in its stead, as is customary for diabetic patients.
Custard is generally flavoured with vanilla, but any other flavour suited to sweets may be used with it.
Pancakes. (See preparations No. [2403].)
[2443—CONVENT PANCAKES]
Pour into a buttered and hot omelet-pan some preparation A, sprinkle thereon some William pears, cut into small dice; cover the latter with some more preparation A; toss the pancake in order to turn it; sprinkle it with powdered sugar, dish it on a napkin and serve it burning-hot.
[2444—GEORGETTE PANCAKES]
Proceed as for Convent pancakes, but substitute for pear-dice some very thin slices of pine-apple, macerated in Maraschino.