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Perfect Custard

January 28, 2023

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 (325Ã¸) 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) ---------------------------------------------- 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