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An Infallible but Simple Recipe for Custard Pudding

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My great grandmother, a Scotch mother of seven very active children, had a scrumptuous recipe for baked custard pudding. It was passed on to my grandmother, who, in turn, passed it to my father. He then passed it to me. This makes the recipe about 125 years old.

Very simply put, it is called the 4-4-2 recipe. Easy enough? Well, things get easier.

4 eggs
4 tablespoons of white granulated sugar
2 cups of warm milk
dash of vanilla to taste

I have updated this recipe and warm my milk in the microwave for two minutes. Add the ingredients to a medium mixing bowl. The order is your choice. I’ll tell you mine. Beat the mixture with a fork, rotary hand beater, whisk, or immersion blender. Whatever your heart desires. (Remember this recipe is made with love and goodness.) Please avoid froth. I add and beat (I am a rotary hand beater) the ingredients in this order: (1) eggs (2) sugar (3) milk (4) vanilla. Put the mixture in a clear Pyrex bowl. Sprinkle the custard with nutmeg, if you like it.

Set and preheat the oven to 350 degrees. Take a shallow pan (I use the bottom of my broiler pan) on the middle rack of the oven. Place the custard bowl into the pan. The next step is important. Pour water into the bottom pan to create a bath for your custard. Let the custard cook for 30-40 minutes. Keep the water filled in the bath. Don’t let it run dry.

Remove it from the oven and it will cool. Serve the custard slightly warm with whipped cream. For bread pudding, add to the mixture two to three slices of day old white bread and raisins. For rice pudding, add a cup and a half to the custard mixture. Don’t forget the raisins. Eat and enjoy!


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