Cup Custards Recipe (Served In Baking Dish)

4 eggs. A grating of nutmeg. 2/3 cup of sugar. 1 quart of milk. 1/2 teaspoonful of salt.

Beat the eggs until the yolks and whites are well mixed; add the sugar, salt, nutmeg, and milk, and stir until the sugar is dissolved, then strain into buttered cups or a baking dish. Cook standing on several folds of paper, or on a trivet until the centre is firm.

Maple Custard Recipe

6 whole eggs, or three whole eggs and six yolks. 1/4 teaspoonful of salt. 3 cups of milk. 1/2 cup of heavy maple syrup.

Make and bake as above. Baked in cups, this custard may be turned from the cups when cold.

Chestnut Custard Recipe

1 cup of chestnut purée. 1/2 teaspoonful of vanilla. 3 eggs. 4 tablespoonfuls of sugar for meringue. 1 cup of milk. 1/2 cup of sugar.

Add the beaten eggs - omitting the whites of two - gradually, to the chestnut pulp (chestnuts cooked and sifted), also the sugar, vanilla, and milk, and bake in a buttered mould. Make a meringue of the whites of the two eggs, reserved for the purpose, and the sugar. Spread over the custard and return to the oven to color the meringue. This custard is improved by a sprinkling of chopped cherries below the meringue.

Chestnut Renversee Recipe

Bake the above mixture in a mould lined with caramel. (See Custard Renversée.) Half a cup of sugar will make caramel enough to line a mould for this custard.

Pineapple Custard Recipe

1 pound of grated pineapple. 1 cup of milk. 1 pound of sugar. 3 eggs. 1/2 pound of butter.

Beat the butter to a cream, add the sugar gradually, then the beaten eggs, the pineapple, previously scalded, and the cup of milk. Bake in a moderate oven, either with or without a crust. Serve from the dish in which it is baked.