Marrow Custard Recipe
Marrow Custard Recipe with Marrow, Milk and Eggs
INGREDIENTS
3/4 pint (450ml) Sieved Marrow
1 1/2 (900ml) pints Milk
2 Eggs (Beaten)
Salt & Pepper to taste
METHOD
Heat the milk but don't let it boil. Stir into the sieved marrow in a bowl. Season to taste, then stir in the beaten eggs. Cook at once in a shallow buttered pie dish or in ramekins, placed in a baking tin containing a little hot water. Bake on a low heat in the oven until the custard has set. The mixture must not boil.
Enough for 3 or 4 people
Based on the Marrow Custard recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).