Yield: 5 Servings
Measure | Ingredient |
---|---|
2 cups | Milk -- scalded |
3 \N | Eggs -- slightly beaten |
⅓ cup | Sugar |
1 teaspoon | Vanilla |
⅛ teaspoon | Salt |
\N \N | Nutmeg or coconut |
Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt.
Slowly stir in slightly cooled milk. Pour into buttered 1-qt. baking dish.
Sprinkle with nutmeg or coconut. Cover with foil. Set baking dish on metal rack or trivet in slow-cooking pot. Pour hot water around baking dish, 1 inch deep. Cover and cook on high for 2 to 2½ hours or until knife inserted in custard comes out clean. Serve warm or chilled.
Recipe By :
File