INGREDIENTS

INSTRUCTIONS

Traditionally served in brown custard cups, this can also be made in one
large baking dish. Preheat oven to 325 degrees. Butter a 1-quart baking
dish or 8 ramekins. Set a shallow pan large enough to hold the baking dish
or ramekins in oven and fill it with 1 inch of hot water. Beat the yolks
and whole eggs together just enough to blend. Stir in the sugar and salt
and slowly add the hot milk, stirring constantly. Add the vanilla. Strain
into the baking dish or dishes and sprinkle with nutmeg. It is important to
strain this into the dishes. Put into the pan and bake for about 45
minutes; the custard is set when a knife inserted in center comes out
clean.
COCONUT CUSTARD Add 1/2 cup flaked coconut before putting into the baking
dishes.
CHOCOLATE CUSTARD Melt 1 1/2 ounces unsweeteded chocolate into the milk
while it is being heated.
CARAMEL CUSTARD Melt 1/2 cup sugar in a heavy skillet and cook without
stirring, swirling the pan so the sugar moves as it melts. When it becomes
caramel-colored, pour about 1 tablespoon into each custard cup and swirl
around to coat the bottom and sides. The caramel will harden at first but
the next steps corrects that. Pour the custard on top of the caramel and
bake as above.
COFFEE CUSTARD Add 2 tablespoons instant coffee to the milk before it is
heated. Source: The Fannie Farmer Cookbook
Recipe by: The Fannie Farmer Cookbook Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 13,
1997

A Message from our Provider:

“We simply prepare ourselves. God fills us.”