On Mon 29 Sep 2008 04:53:42p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Sun 28 Sep 2008 03:06:21p, Dave Bell told us...
>>
>>> Jean B. wrote:
>>>
>>>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>>>> oven. When crusted around the edge and top, turn under and let a
>>>> crust form again. Do this twice, allowing the top and sides to brown
>>>> again before removing from the oven. Serve with cream, sweetened and
>>>> flavored to taste.
>>> Well the cookbook author wrote that, in 1929, but maybe Jean can
>>> answer. What exactly is meant by, "When crusted around the edge and
>>> top, turn under and let a crust form again."? Turn what under? I can't
>>> visualize the procedure, but it sounds good!
>>
>> When many baked dishes like this one, or macaroni & cheese, or rice
>> pudding are cooking, they will generally begin to set and form a crust
>> around the edge of the baking dish and on the top surface. Turn it
>> under means stir the crusted parts back into the overall content of the
>> dish. It helps to even the cooking and prevent over cooking of the
>> edge and top.
>>
>> HTH
>>
>
> Oh, and here I thought we were going to get a really interesting
> texture this way....

Actually, the texture is really better and different than if you don't stir
it in, although it isn't dramatic.

--
Wayne Boatwright

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Date: Monday, 09(IX)/29(XXIX)/08(MMVIII)
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