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Perfect Custard

January 24, 2023

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&deg;) 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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