Apple Custard

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. apples
  • 1 tablesp. water
  • 4 oz.


Peel, core, slice and cook the apples in the water and sugar until pulped. Beat well, or sieve, and put in the bottom of an oven-glass dish. Separate the yolks and whites of the eggs and beat the yolks slightly with 1 oz. castor sugar. Stir in the milk and strain mixture into a saucepan wh