| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pudding, Custard |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
|
|
Nutmeg (optional) |
INSTRUCTIONS
In a medium bowl, lightly beat eggs. Stir in milk, sugar, vanilla, and
salt. Place a 1-quart casserole or six 6-ounce custard cups in a 13x9x2
baking pan on oven rack. Pour custard mixture into casserole or cups.
Sprinkle with nutmeg, if desired. Pour boiling water into the pan around
casserole or custard cups to a depth of 1 inch. Bake at 325 for 50 to 60
minutes for the 1-quart casserole, 30 to 40 minutes for the custard cups,
or until a knife inserted near center comes out clean. Serve warm or
chilled. To unmold chilled individual custards, first loosen edges with a
spatula or knife, then invert onto serving plate.
Variation: Baked Coffee Custard. Prepare as above, adding 4 tsp instant
(decaf) coffee crystals dissolved in 1 Tbsp hot water to eggs along with
milk, sugar, etc. Omit nutmeg. Serve topped with whipped cream, sprinkled
with toasted almonds.
From: Ari Rapkin
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@pipeline.com> on
Nov 08, 1997
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