4393 Custard Pudding

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This is made with the same mixture as Crème Renversée using an average of 6 eggs and 180 g (6 oz) sugar per 1 litre ( pt or U.S. cups) milk. Pour into a pie dish and cook in the oven au Bain-marie, or in the steamer. The mixture can be cooked on the stove in the same way as Crème Anglaise and served in special glasses.

According to whether a more or less light custard is required, the number of eggs should be increased or decreased. The amount of sugar used should be in accordance with the taste of the guests. If necessary the sugar can be replaced with Saccharin or with glycerine if for a diabetic person.

Custard pudding is usually flavoured with vanilla but any suitable flavouring for sweet dishes can be used.