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Custard, Baked

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. White wine
  2. Water
  3. Sugar
  4. Butter
  5. a pint of cream
  6. Cinnamon
  7. Mace
  8. Nutmeg
  9. Rose
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

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.

Method

  1. Boil a pint of cream with mace and cinnamon ;
  2. wbcn cold, take four e^gs* leaving out two of the whites, a Itttle rose and orangeflower water, a little white wine, nutmeg, and sugar to your taste ;
  3. mix them well together, and bake them in china cups.
  4. Custard qf Cream.*— Prepare your custard as usual.
  5. (See jJpple Custard) Fasten a paper band, about four inches high, rouncf it, and fill it nith a good cream patissiere^ with rather less butter than usual.
  6. Bake it for tki-ee qaarters of an hour ;
  7. take oflf the paper, dorez it : Kprinkle the top of the cream, and colour St with the salamander.

Plating

Cookware for this recipe

  • Saucepan