Custard Pudding

Ingredients

• 1 litre milk
• 6 eggs
• 180 grammes sugar
• Vanilla

Instructions

1. Make a crème renversée composition in the average proportions of 6 eggs and 180 grammes of sugar per litre of milk.
2. Increase or diminish the quantity of eggs according as the Custard is wanted more or less light.
3. Judge the sugar by the taste of the guests; it may be left out altogether and replaced by saccharine or glycerine, as is done for diabetics.
4. Flavour it, generally with vanilla, or with any other flavouring that suits entremets.
5. Cook it in the special dishes called pie-dish, in a bain-marie, in the oven, or in steam; or else set it on the fire like a crème Anglaise and serve it in special glasses.