| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Boiling water |
| 1 |
qt |
Scalded milk |
| 3 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
| 6 |
|
Eggs |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
SYRUP
CUSTARD
Syrup: In a heavy skillet melt & brown sugar, stirring constantly.
Gradually add water & continue to stir until mixture thickens into a light
syrup. Butter custard cups & pour about 2 tablespoons syrup into each cup.
Custard: Add sugar & salt to milk, stirring constantly, gradually add hot
milk mixture to beaten eggs. Stir in vanilla & pour mixture into custard
cups. Place cups in a large baking pan containing hot water; bake at 350
for an hour or until custard does not adhere to a knife when inserted in
the center. When cool, loosed custard from dish with a knife, invert cup &
turn onto serving dishes.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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