Original Receipt in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See Mrs.B)BAKED CUSTARD PUDDING.
1268. INGREDIENTS. - 1-1/2 pint of milk, the rind of ¼ lemon, ¼ lb. of moist sugar, 4 eggs.
Mode. - Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about ½ hour, or rather longer. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs.
Time. - ½ to ¾ hour.
Average cost, 9d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note. - This pudding is usually served cold with fruit tarts.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)607. BAKED CUSTARD (Berkshire)
To one quart of new milk allow four or five eggs, a quarter of a pound loaf sugar, one lemon peel grated, eight to ten bitter almonds pounded, or a few drops of essence of bitter almonds, and a tablespoonful of brandy. Bake in a slow oven, but don't allow it to boil, or the custard will "break" and curdle.