Cup Custard

Preparation info

  • To make


    • Difficulty


    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. milk
  • flavouring : lemon rind or vanilla essence
  • 1 egg and


Warm the milk, infusing the lemon rind if used. Mix eggs and sugar to a liquid. Pour the warmed milk over the eggs and strain the custard into a pan previously rinsed with cold water. Cook the custard gently until the eggs have coagulated and thickened the milk. To ensure that this occurs evenly and forms a smooth creamy texture, stirring should be brisk and thorough. If the custard is cooked i