Baked Cup Custard|
|1/4 - 1/2||cup||sugar (or 1/2 cup honey)|
|3||.||eggs (or 4 egg yolks)|
|1/2 - 1||teaspoon||vanilla|
Preheat oven to 300-325 degrees.
Blend together the milk, sugar, salt and eggs. If you use whole eggs, the
custard will turn out stiffer. If you use egg yolks, it will be more tender.
If you put back in 2 egg whites for every 1 egg yolk, it will be stiffest.
To that mix add vanilla and, optionally, nutmeg. Beat well.
Pour into individual custard cups. Place the molds in a pan of water in the
oven for an hour or more. The custard is done when a knife inserted near a
custard edge comes out clean.
Chill and serve with caramel syrup or maple syrup sauce.
From Lyn. Page 684 of what book?
Copyright © 2002, Mary S. Van Deusen