Baked Custards

A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).

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A historical recipe

The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Boil the milk with a stick of cinnamon in it, then set it off from the fire, and while it cools a very little, beat (for a quart of milk) five or six eggs, with three large spoonfuls of fine sugar;
then stir the milk and eggs together, and pour into custard-cups, or into a single dish that is large enough.
If you bake in a brick oven, it is a good way to set custard, in cups, into it, after the bread and other things have been baked.
They will become hard in a few hours, and be very delicate.
If you bake in a stove, or range oven, it is best to use a dish, and bake it in a very moderate heat, else it will turn, in part, to whey.