Ginger Custard with Orange Marmalade Recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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For me orange marmalade was an acquired taste.  When I was a child I had one of those love-hate relationships with marmalade.  I loved the orange flavor and its sweetness, but I also hated its bitterness.  There was always marmalade at home because it was my mom's favorite, and she would use it for toast in the morning, for crepes, for tartes, or even to add a spoonful or two to a savory sauce.  Back then I might even have made a face when I happened upon a particularly bitter sample.  Today, I find marmalade to be much sweeter than bitter, and that slight bitterness is welcomed.

This recipe combines three favorites for our family -- ginger, custard and orange marmalade.

Ginger Custard with Orange Marmalade Recipe

2 cups milk, scalded

2 eggs

1/3 cup sugar

1 Tbsp. finely sliced candied ginger

1/2 tsp. vanilla extract

1 tsp. finely sliced candied citron

3 Tbsp. orange marmalade

1/4 tsp. salt

Beat eggs slightly with fork.  Add sugar and salt.  Add scalded milk gradually, stirring constantly.  Cook over hot water, stirring constantly, until mixture coats a spoon.  Add citron, ginger, flavoring, and orange marmalade.  Chill thoroughly.  Garnish with orange marmalade and whipped cream.  6 servings.

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