Perfect Custard Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
FROM LOIS FLACK
CYBEREALM BBS (315)-786-1120
* * * * * * * * * *,
4: Eggs,
1 tsp: Vanilla,
1/2 cup: Sugar,
Dash of Salt,
3 cup: Milk, scalded
Nutmeg,, optional
* * * * * * * * * *,
Directions:
1. Put eggs and vanilla in a bowl. Beat in sugar and salt just until
mixed
no more. Stir in milk. (Its 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 (325
) 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.
Source from luhu.jp
mixed
no more. Stir in milk. (Its 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 (325
) 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.
Source from luhu.jp
Tags
Desserts