Title: Perfect Custard
Categories: Dessert
Yield: 8 Servings

FROM LOIS FLACK
CYBEREALM BBS (315)-786-1120
		* * * * * * * * * *
4		Eggs
1	ts	Vanilla
1/2	c	Sugar
		Dash of Salt
3	c	Milk, scalded
		Nutmeg, (optional)
		* * * * * * * * * *

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.

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