Custard Puddings
These being the more easily made may be considered first. They may
either be steamed or baked but the mixture is the same in either case.
Allow two eggs and a teaspoonful of sugar to each half pint of milk.
Beat the eggs with sugar thoroughly, but do not froth them, as the
custard must be as smooth and free from holes as possible. Add the milk
slowly, also a few drops of flavoring essence—vanilla, almonds or
lemon. Pour into a buttered mould (or into individual moulds), set in a
pan of hot water and bake until firm. Chill thoroughly and turn out on
serving dish. Serve with sugar and cream. A pleasing addition to the
above is made by garnishing the sides of the mould with strips of Canton
ginger before pouring in the custard.
No comments:
Post a Comment