| 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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