—Custard
From the treasured pages of The Indian cookery book: a practical handbook to the kitchen in India
Unknown Author
—Custard
"Take a seer of milk and a stick of cinnamon, and boil down to half the quantity; add sugar to taste; beat up quickly the yolks of four eggs, and add them gradually to the milk, stirring it continually; after a while thicken with a tablespoonful of rice flour; take it off the fire, and flavour with rose water, orange-flower water, or vanilla."
Note on the Original Text
Recipes of this era were written with brevity and an assumption of prior kitchen knowledge: verbs are implied, ingredients unnamed except when added, and quantities are given with local measures, like 'seer,' about 900 ml. Spelling and word choices reflect Victorian English as adapted in colonial India. Instructions like 'beat up quickly' and 'add them gradually' rely on a cook’s sense to avoid disaster—a fascinating peek into a time when recipes were more guidance than gospel.
Title
The Indian cookery book: a practical handbook to the kitchen in India (1880)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1880
Publisher
Thacker, Spink & Co.
Background
A delightful and practical guide to the vibrant culinary world of India, this handbook serves up classic recipes and kitchen wisdom tailored for the subcontinent’s kitchens in the late 19th century. Perfect for adventurous cooks eager to explore authentic Indic flavors.
Kindly made available by
Internet Archive
This recipe comes from 'The Indian Cookery Book,' first published in Calcutta in 1880. It reflects the colonial mingling of British and Indian culinary traditions—a custard, beloved in Europe, flavored with distinctly Indian and Mughal scents like rose water and spices. During British rule in India, home cooks—British and Indian alike—embraced and adapted each other’s techniques and ingredients, resulting in dishes like this fusion custard found in Anglo-Indian kitchens. Practical considerations for climate, ingredient availability, and the tastes of a cosmopolitan society shine through in recipes like this.
In the late 19th century, this custard would have been made in a large heavy-bottomed brass or copper saucepan over a charcoal or wood fire, requiring dedicated attention and arm strength for constant stirring to prevent curdling. Measuring was often done by eye or with local measures like the 'seer,' and ingredients were beaten by hand with a fork or a wire whisk. The cook likely used a clay or metal ladle, and delicate flavors were added with small glass bottles, often kept in the cool pantry.
Prep Time
10 mins
Cook Time
45 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 quart whole milk
- 1 stick cinnamon
- 1.5-2 ounces sugar (3-4 tablespoons, or to taste)
- 4 large egg yolks
- 0.35 ounces rice flour (1 tablespoon)
- Rose water (1-2 teaspoons), OR
- Orange flower water (1-2 teaspoons), OR
- Vanilla extract (1 teaspoon)
Instructions
- To make this historical Indian custard, start with 1 quart of whole milk and add a stick of cinnamon.
- Simmer gently until reduced by half to intensify the flavors.
- Sweeten to taste with about 3-4 tablespoons (1.5-2 ounces) of sugar, adjusting as you like.
- In a separate bowl, whisk together the yolks of four large eggs until smooth.
- Once the milk is reduced and still hot but not boiling, remove the cinnamon stick and gradually whisk in the beaten yolks, stirring constantly to avoid curdling.
- Cook gently for a few minutes over low heat, then add about 1 tablespoon (0.35 ounces) of rice flour mixed with a splash of cold milk to help thicken the custard, stirring well until smooth.
- Remove from the heat, and flavor with 1-2 teaspoons of rose water, orange flower water, or 1 teaspoon of vanilla extract.
- Serve warm or chilled as desired.
Estimated Calories
210 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and 45 minutes to cook the custard. This recipe makes 6 servings, with each serving providing around 210 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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