Custard for Puddings is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic milk, egg and sugar custard flavoured with cinnamon, nutmeg and bayleaf that can be served either as a pouring custard or thickened and baked or steamed into a pudding. The full recipe is presented here and I hope you enjoy this classic British version of: Custard for Puddings.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
876. CUSTARD FOR PUDDINGS.—Take one pint of milk, to which add the yolks of two eggs, and beat up, add a quarter of a pound of sugar, half a saltspoonful of powdered cinnamon and nutmeg, and a bay-leaf. For mould puddings, the mould should be filled first with the bread, &c, and the custard added; should it be wanted alone in glasses, it must then be put into a saucepan on the fire until it nearly boils, keep stirring it well during the time.
Beat together the milk and eggs in a bowl then whisk in the sugar, cinnamon and nutmeg until the sugar has dissolved. Add the bayleaf then bring a pan of water to a simmer, sit the bowl on top (do not allow it to touch the water) and beat the mixture constantly until it begins to heat up and thickens to your liking.
If serving as a sauce, it should be cooked until it reaches a thick pouring consistency. If wanted to make trifles and other puddings then cook the custard until it is much thicker, allow to cool slightly then pour into your moulds and put aside to set. This custard can also be poured into moulds or ramekins and baked in a bain-marie to set.
