Recipe - Perfect Custard

FROM LOIS FLACK

CYBEREALM BBS (315)7861120
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4 Eggs
1 teaspoon Vanilla
One half cup Sugar
Dash of Salt
3 cup Milk, scalded
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 5ounce custard cupsno 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 5oz. custard cups.

Source: Family Circle Illustrated Library of Cooking

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip