| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cyberealm, Desserts | 8 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 1 | t | Vanilla |
| 1/2 | c | Sugar |
| Dash of Salt | ||
| 3 | c | Milk, scalded |
| Nutmeg, optional | ||
| * * * * * * * * * * |
INSTRUCTIONS
Put eggs and vanilla in a bowl. Beat in sugar and salt just until mixedÃ.no more. Stir in milk. (It's scalded when bubbles form around the edge of pan.) 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. 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 1 inch around the cups. Let them bake lazily in a slow over (325ø) 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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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 93mg
Sodium: 72mg
Potassium: 35.7mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 12.6g
Protein: 3.1g