Dutch Custard, or Baked Raspberry Pudding

Instructions

1. Lay into a tart-dish a border of puff-paste, and a pint and a half of freshly-gathered raspberries, well mixed with three ounces of sugar.
2. Whisk thoroughly six large eggs with three ounces more of sugar, and pour it over the fruit.
3. Bake the pudding from twenty-five to thirty minutes in a moderate oven.
4. Break the eggs one at a time into a cup, and with the point of a small three-pronged fork take off the specks or germs, before they are beaten, as we have directed in page 424.
5. Proportions: Raspberries, 1-1/2 pint; sugar, 6 oz.; eggs, 6: 25 to 30 minutes.