CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Cyberealm, Desserts |
8 |
Servings |
INGREDIENTS
|
|
* * * * * * * * * * |
4 |
|
Eggs |
1 |
ts |
Vanilla |
1/2 |
c |
Sugar |
|
|
Dash of Salt |
3 |
c |
Milk, scalded |
|
|
Nutmeg, (optional) |
|
|
* * * * * * * * * * |
|
1 |
inch around the cups. |
INSTRUCTIONS
FROM LOIS FLACK
CYBEREALM BBS (315)-786-1120
1. Put eggs and vanilla in a bowl. Beat in sugar and salt just until
mixedÄno more. Stir in milk. (It's scalded when bubbles form around
the edge of pan.)
2. Pour through a sieve into eight 5-ounce custard cups-no buttering
needed. Sprinkle lightly with nutmeg, then place cups, not touching,
in shallow baking pan.
3. Pull out oven shelf a little and set pan on it for easy handling.
Pour boiling water from kettle into the pan to make a depth of about
4. Let them bake lazily in a slow over (325°) 30 minutes or until
centers are almost set but still soft. (Do not over bake: custards
will set as the cool.) Lift cups from water; cool.
Makes 8 5-oz. custard cups.
Source: Family Circle Illustrated Library of Cooking
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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