| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 3/8 | c | Sugar; you can use about 1/3 cup honey too |
| 1/8 | ts | Salt |
| 3 | Egg yolks; one whole egg, and one egg white | |
| 3/4 | ts | Good vanilla extract; also you can use some nutmeg or such |
INSTRUCTIONS
From: annelies@UTKVX.UTCC.UTK.EDU (Knight, Annelies Marie) Date: Sat, 23 Oct 1993 06:25:00 GMT Mix and blend the milk sugar/honey and salt. Add and beat well the eggs. You should add the egg white, beaten to firm peaks, last. Finally add the flavorings, vanilla extract and/or nutmeg. Don't use much nutmeg it is quite stong in the custard. Also don't beat it too much or you will kill the egg white. When it is all incorporated, pour it into a baking pan (for individual servings use individual custard cups) Place the pan in a pan of warm water and bake at 300-325 degs for about an hour. Testing custard is abit tricky. after about an hour slip a knife between the edge of the custard and the pan. It should be clean. The center should still be soft. It will continue to cook for a bit after you take it out. If you suspect that the center is done too much put the pan in a pan of cold/ice water to stop the cooking process. You can use the knife test to see if it is too doine in the middle. Endymion - "endymion@aol.com" I'm mooching off a freinds account for awhile REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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