This week, I dove into Mrs. Beeton's archives and tried my hand at her Baked Custard Pudding. I must admit, I was initially skeptical about infusing milk with lemon rind for hours, but the result was a subtle, delightful citrus note that didn't overpower the custard. I found the process surprisingly meditative, from whisking the eggs to straining the custard into the pie dish. The slow baking time allowed the flavors to meld beautifully, and the nutmeg added a warm, comforting touch. This recipe is perfect for the weeknight cook looking to elevate their dessert game without too much fuss. The most surprising part was how the lemon rind infusion transformed the custard into something far more interesting than a plain vanilla pudding. I will definitely be making this again, perhaps experimenting with the almond variation next time. The key is patience — both in infusing the milk and in the slow baking process. The reward is a rich, velvety pudding that's worth every minute.