| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 2 | Eggs; slightly beaten | |
| 3 | tb | Sugar |
| 1 | ts | Vanilla |
| 1 | ds | Salt |
| 2 | c | Milk; scalded |
| Nutmeg |
INSTRUCTIONS
Mix eggs, sugar, vanilla and salt. Stir in milk gradually. Pour into four 6-oz. custard cups. Sprinkle tops with nutmeg. Place cups on rack with 1/2 cup water in 6 or 8 qt. pressure cooker. (Cook only two at a time in 2 1/2 ~ 4qt. cooker.) Cover cooker, set control at 5 lbs. pressure and cook for exactly 2 1/2 minutes after control starts to jiggle (or at 15 lbs pressure, remove cooker from heat as soon as control jiggles or rocks gently). Cool cooker for 5 minutes, then place under faucet. NOTE: To vary custard, substitute brown sugar (packed) for granulated sugar. Or top custard with chocolate, caramel or pineapple ice cream topping, fresh, canned or thawed frozen fruit or maple flavored syrup.
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