2442—Custard Pudding

Custard pudding is a form of the English custard mentioned under No. 2397, Crème Anglaise.

The difference between the two is that for the former whole eggs are used instead of the yolks alone, and that it is prepared according to the second method only. The average quantities for the preparation are:

Six eggs and six ounces of sugar per quart of milk. The custard is cooked in pie-dishes in a bain-marie, which should be placed in the oven or in a steamer.

According as to whether the custard be required milky or thick, the number of eggs is either lessened or increased. In regard to the sugar, the guide should be the consumers’ tastes. If necessary, it may be suppressed altogether, and saccharine or glycerine may be used in its stead, as is customary for diabetic patients.

Custard is generally flavoured with vanilla, but any other flavour suited to sweets may be used with it.