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Perfect Custard

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cyberealm, Desserts 8 Servings

INGREDIENTS

* * * * * * * * * *
4 Eggs
1 ts Vanilla
1/2 c Sugar
Dash of Salt
3 c Milk, scalded
Nutmeg, (optional)
* * * * * * * * * *
1 inch around the cups.

INSTRUCTIONS

FROM LOIS FLACK
CYBEREALM BBS (315)-786-1120
1.  Put eggs and vanilla in a bowl.  Beat in sugar and salt just until
mixedÄno more.  Stir in milk.  (It's scalded when bubbles form around
the edge of pan.)
2.  Pour through a sieve into eight 5-ounce custard cups-no buttering
needed.  Sprinkle lightly with nutmeg, then place cups, not touching,
in shallow baking pan.
3.  Pull out oven shelf a little and set pan on it for easy handling.
Pour boiling water from kettle into the pan to make a depth of about
4.  Let them bake lazily in a slow over (325°) 30 minutes or until
centers are almost set but still soft.  (Do not over bake: custards
will set as the cool.)  Lift cups from water; cool.
Makes 8 5-oz. custard cups.
Source: Family Circle Illustrated Library of Cooking
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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