Steamed Custard

Preparation info

  • 5–6

    helpings
    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Warm the milk and flavouring. Beat the eggs and sugar together. If bay leaf or lemon rind has been used to flavour, remove from the milk before pouring it on to the eggs and sugar; stir well. Pour the mixture into a buttered mould, cover with greased paper and steam very gently for about 40 min. Turn out and serve with wine sauce.