Perfect Custard

desserts

----FROM LOIS FLACK----
----CYBEREALM BBS (315)7861120----
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4 eggs
1 teaspoon vanilla
1/2 cup sugar
1 dash of salt
3 cup milk, scalded
1 nutmeg, (optional)
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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.