This recipe was shared by Tonya Harrison Keene after she brought it to our April 2008 luncheon. It was the perfect dessert to go with the Chicken Enchiladas, fruit salad and vegetable salad served that day. This recipe came from Tonya's Betty Crocker Cookbook. It was still slightly warm when she served it. Yummy!!!
Best Baked Custard
3 eggs, slightly beaten
1/3 cup sugar
dash salt
1 teaspoon vanilla
2 1/2 cups milk, scalded
Nutmeg
Heat oven to 350. Blend eggs, sugar, salt, vanilla. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in baking pan,13x9x2 inches;pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Serve custard warm or chilled. Makes 6 servings.
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