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Baked Apple Custard
Puddings and Sweet Deserts

Sweetened apple pulp with custard over, baked (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BAKED APPLE CUSTARD.
1389. INGREDIENTS: 1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of one lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar.
Mode: Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish.
Time: 25 to 35 minutes.
Average cost: 1s. 4d.
Sufficient: for 6 or 7 persons.
Seasonable: from July to March.




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