Baked Custard Pudding

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 4 egg yolks
    • 2 egg whites
    • castor sugar
    • pinch of salt


    Beat the egg yolks and whites in a bowl with 2 tablespoons castor sugar, and salt and vanilla extract. Heat the milk without allowing it to boil, and pour it slowly on to the beaten eggs, stirring constantly. Strain the mixture into a well-buttered soufflé dish. Place the dish in a baking tin with <