Batter Pudding

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

One quart of milk, six eggs beaten separately, and seven tablespoonfuls of flour. Boil the milk, stir in the eggs and flour, while the milk is nearly hot enough to boil; do not let it boil when you stir in the flour, but take it off the fire, or you will curdle the eggs. Bake this batter half an hour, and eat it with wine or lemon sauce. You should salt the milk slightly before boiling. When well and quickly made, this is a delightful pudding, but it should be eaten hot.