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 | * * * * * * * * * * |
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 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.