| 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.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”