Baked Custard Pudding

Ingredients

• 1-1/2 pint milk
• the rind of 1/4 lemon
• 1/4 lb moist sugar
• 4 eggs

Instructions

1. Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured;
2. whisk the eggs, yolks and whites;
3. pour the milk to them, stirring all the while;
4. then have ready a pie-dish, lined at the edge with paste ready baked;
5. strain the custard into the dish, grate a little nutmeg over the top, and bake in a _very slow_ oven for about 1/2 hour, or rather longer.
6. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs.