Home › The Principles of Cookery › Custard Baked in a Crust

Custard Baked in a Crust

Line a pie-dish with a good crust, and put it in the oven until it is three parts cooked. Make a custard as in the last recipe, using milk instead of cream, but do not put quite so large a proportion of milk, to ensure its being quite stiff. Bake it gently, and when the custard is set it is done enough. Keep it in a cool place. Turn out before serving. Time, three-quarters of an hour. Probable cost, 1s., for a moderate-sized dish, large enough for four or five persons.