Tomato Custard?

I'm not quite sure what to make of this recipe found in the old archives of Elizabeth Coblentz's.  There's no explanation as to whether this is a "dessert", an appetizer, or a main dish. When I hear "custard", I immediately think "dessert", but "tomato" doesn't conjure up such images.  No explanation whether to chill or to serve warm.   And I'm not even sure what a "custard cup" is.  This sounds like it must be a very old recipe. But, I'll share her recipe here and you all can try to make sense of it:


4 pounds ripe tomatoes

4  eggs, beaten

1 cup milk

1 /2 cup sugar

1 /2 teaspoon salt

1/ 8 teaspoon nutmeg

Stew tomatoes in own juice (do not add water) and pass through sieve.  Cool and add to beaten eggs, milk, and seasoning.  Bake in buttered custard cups.  Serves 6.

Re: Tomato Custard?

Well tomatoes are fruit!

Re: Tomato Custard?

LOL... I was going to say the same!

Re: Tomato Custard?

Great minds!!

Re: Tomato Custard?

This sounds alot like a recipe in the first Marcia Adams Cooking from Quilt Country. She calls it Tomato Pudding, and it has bread cubes added. She also says it is either a side dish or a dessert. I admit I have never tried it, though.

Re: Tomato Custard?

Custard cups are also called ramekins, as for Creme' Brule' and the like. Sounds like a variation of my grandmothers' stewed tomatoes, but she used breadcubes also in hers. We ate it with the meal.

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