Perfect custard

Yield: 8 servings

Measure Ingredient
\N \N * * * * * * * * * *
4 \N Eggs
1 teaspoon Vanilla
½ cup Sugar
\N \N Dash of Salt
3 cups Milk, scalded
\N \N Nutmeg, (optional)
\N \N * * * * * * * * * *


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 1 inch around the cups.

4. Let them bake lazily in a slow over (325ø) 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.

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