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The New Zealand Railways Magazine, Volume 15, Issue 2 (May 1, 1940.)

Crumb Custard

Crumb Custard.

1 pint milk; 3 ozs. breadcrumbs; 1 oz. sugar; 1 or 2 eggs; jam; 1 oz. butter.

Butter a pie-dish and cover with jam. Mix the sugar and breadcrumbs and pour the hot milk over. Cool and add the well-beaten egg. Pour into the pie-dish, dot with butter and bake slowly till firm.

Note: When baking a custard, place the pie-dish in a dish of water. This prevents the custard curdling.