Baked Custard

Title:
Baked Custard

Yield:
1 Servings

Categories:
Pudding,
Custard




Ingredients:





     4    Eggs


     2 c  Milk


   1/2 c  Sugar


     1 ts Vanilla


          Nutmeg (optional)






 In a medium bowl, lightly beat eggs. Stir in milk, sugar, vanilla, and


 salt. Place a 1-quart casserole or six 6-ounce custard cups in a 13x9x2


 baking pan on oven rack. Pour custard mixture into casserole or cups.


 Sprinkle with nutmeg, if desired. Pour boiling water into the pan around


 casserole or custard cups to a depth of 1 inch. Bake at 325 for 50 to 60


 minutes for the 1-quart casserole, 30 to 40 minutes for the custard cups,


 or until a knife inserted near center comes out clean. Serve warm or


 chilled. To unmold chilled individual custards, first loosen edges with a


 spatula or knife, then invert onto serving plate.


 


 Variation: Baked Coffee Custard. Prepare as above, adding 4 tsp instant


 (decaf) coffee crystals dissolved in 1 Tbsp hot water to eggs along with


 milk, sugar, etc. Omit nutmeg. Serve topped with whipped cream, sprinkled


 with toasted almonds.


 


 From: Ari Rapkin


 


 Busted and entered for you by: Bill Webster


 Posted to MC-Recipe Digest V1 #889 by Bill Webster 
on


 Nov 08, 1997