Mrs Beetons Recipes for Custard Puddings
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Custard Pudding Recipes from Mrs Beeton.
Custard is an important sweet food and who doesn't love custard... Strictly speaking, custard recipes consists of eggs and milk and which are stirred or baked until thickened.
When Mrs Beeton published her now famous Book of Household Management, she could not have known just how much of an influence it would have, and continue to have over 100 years later on the world of cookery.
This lense brings you a selection of Mrs-Beetons-recipes-for-custard-puddings.
Updated 22nd March 2012
When Mrs Beeton published her now famous Book of Household Management, she could not have known just how much of an influence it would have, and continue to have over 100 years later on the world of cookery.
This lense brings you a selection of Mrs-Beetons-recipes-for-custard-puddings.
Updated 22nd March 2012
Contents at a Glance
Custard Pudding - Baked
Mrs Beetons Recipe
Ingredients:
1/2 pint of milk,
1 dessertspoonful of loaf or castor sugar,
2 eggs.
Method:
Beat the eggs , add them to the sugar and milk, and stir until the sugar is dissolved. Strain into a buttered piedish, and bake in a slow oven until set (about 30 minutes). When the oven is too hot the dish should be placed in a tin of water, to prevent the custard baking too quickly.
Time: About 40 minutes.
Serves: 1 to 2 people.
1/2 pint of milk,
1 dessertspoonful of loaf or castor sugar,
2 eggs.
Method:
Beat the eggs , add them to the sugar and milk, and stir until the sugar is dissolved. Strain into a buttered piedish, and bake in a slow oven until set (about 30 minutes). When the oven is too hot the dish should be placed in a tin of water, to prevent the custard baking too quickly.
Time: About 40 minutes.
Serves: 1 to 2 people.
Custard Pudding - Steamed
Mrs Beetons recipe
Ingredients:
1/2 pint of milk,
1 dessertspoonful of castor sugar (or to taste),
3 eggs,
a few drops of essence of vanilla or other flavouring.
Method:
Beat the eggs, add the sugar, milk and vanilla essence, stir until the sugar is dissolved, then pour the mixture into a buttered basin, and steam VERY GENTLY for 1/2 an hour. Serve with wine sauce.
A very nice pudding may be made with the same quantity of milk, half the quantity of sugar, and 1 egg, but it must be served in the basin.
Time: About 40 minutes.
Serves: 2 or 3 people.
1/2 pint of milk,
1 dessertspoonful of castor sugar (or to taste),
3 eggs,
a few drops of essence of vanilla or other flavouring.
Method:
Beat the eggs, add the sugar, milk and vanilla essence, stir until the sugar is dissolved, then pour the mixture into a buttered basin, and steam VERY GENTLY for 1/2 an hour. Serve with wine sauce.
A very nice pudding may be made with the same quantity of milk, half the quantity of sugar, and 1 egg, but it must be served in the basin.
Time: About 40 minutes.
Serves: 2 or 3 people.
Custard Pie
Mrs Beetons Recipe
Ingredients:
1 quart of milk
1 tablespoonful of sugar (or to taste),
1 level tablespoonful of cornflour,
3 eggs,
the rind of 1/2 a lemon, or other flavouring,
salt.
Method:
Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon rind for about 20 minutes, then remove the lemon-rind and add the milk to the cornflour, stirring all the time. Replace in the stewpan, stir and cook for 2 or 3 minutes, add the sugar and a pinch of salt, and allow the mixture to cool slightly. Meanwhile beat the eggs, and add them to the rest of the ingredients. Line 2 deep dishes or 12 beep patty-pans with paste, pour in the custard, and bake in a moderately hot oven until the paste is sufficiently cooked and the custard set. If the oven has not a good bottom heat the paste should be partially baked before putting in the custard.
Note: the paste refered to in this recipe is short Crust pastry.
Time: About 1 and a quarter to 1 and a half hours
Serves: 8 to 9 people.
1 quart of milk
1 tablespoonful of sugar (or to taste),
1 level tablespoonful of cornflour,
3 eggs,
the rind of 1/2 a lemon, or other flavouring,
salt.
Method:
Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon rind for about 20 minutes, then remove the lemon-rind and add the milk to the cornflour, stirring all the time. Replace in the stewpan, stir and cook for 2 or 3 minutes, add the sugar and a pinch of salt, and allow the mixture to cool slightly. Meanwhile beat the eggs, and add them to the rest of the ingredients. Line 2 deep dishes or 12 beep patty-pans with paste, pour in the custard, and bake in a moderately hot oven until the paste is sufficiently cooked and the custard set. If the oven has not a good bottom heat the paste should be partially baked before putting in the custard.
Note: the paste refered to in this recipe is short Crust pastry.
Time: About 1 and a quarter to 1 and a half hours
Serves: 8 to 9 people.
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I hope that you have enjoyed this lense
Please leave your comments, they are always welcome.
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MaxReily
Mar 10, 2012 @ 6:34 pm | delete
- I've always wanted to try making a custard pie. It doesn't look too difficult here. Great lens!
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TransplantedSoul
Feb 3, 2012 @ 9:54 am | delete
- The Apple Pudding with Calvados looks great. I've always loved the flavour of Calvados since visting Normandy many years ago.
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