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

INGREDIENTS

4 Eggs
1 t Vanilla
1/2 c Sugar
Dash of Salt
3 c Milk, scalded
Nutmeg, optional
* * * * * * * * * *

INSTRUCTIONS

Put eggs and vanilla in a bowl.  Beat in sugar and salt just until
mixedÃ.no more.  Stir in milk.  (It's scalded when bubbles form  around
the edge of pan.) 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. 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 1 inch around the cups.
Let them bake lazily in a slow over (325ø) 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 93mg
Sodium: 72mg
Potassium: 35.7mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 12.6g
Protein: 3.1g


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