| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | La times, Latimes1 | 8 | servings | |
INGREDIENTS
| 3 | Whole Eggs; plus | |
| 2 | Egg yolks | |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 3 | c | Milk |
| 2 | ts | Vanilla extract |
| Butter for greasing dish | ||
| Nutmeg |
INSTRUCTIONS
Beat eggs and egg yolks in bowl just enough to blend. Stir in sugar and salt. Heat milk until very hot but do not let boil. Slowly add hot milk to sugar-egg mixture, stirring constantly until blended. Stir in vanilla. Strain into buttered 1-quart baking dish or 8 custard cups. Sprinkle lightly with nutmeg. Fill shallow pan large enough to hold baking dish or all 8 custard cups with 1 inch hot water. Place baking dish or custard cups in pan with water and bake at 325 degrees until knife inserted in center of custard comes out clean, 30 to 40 minutes. Yields 8 (1/2 cup) servings. Each serving: 138 calories; 145 mg sodium; 155 mg cholesterol; 5 grams fat; 17 grams carbohydrates; 6 grams protein; 0 fiber Comments: Be careful not to overcook this custard. It's better to remove it from the oven while it's still a little "trembly" in the center so it will be delicate and not stiff. Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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