1/3 cup sugar
1/4 tsp salt
4 eggs, slightly beaten
3 cups milk, scalded
1/2 tsp vanilla
few grains of nutmeg
Add sugar and salt to eggs. Beat until thoroughly mixed. Add milk to egg mixture, stirring constantly. Add vanilla.
Strain into buttered custard cups. Sprinkle lightly with nutmeg. Set molds in baking pan. Pour enough hot water into pan to reach level of custard.
Bake in slow oven 325F until firm, 25-35 minutes, or until knife put into centre comes out lean.
Chill.
Serves 6 to 8.
Large Mold: Use 6 eggs. Bake 1 to 1-1/2 hours.
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