Title: Cup Custard
Categories: Pudding Dessert
Yield: 4 Servings

Text

One egg to one cup of milk; sugar and flavor to taste; turn into cups and place them in a roast pan with a little water in the bottom; bake until the custard is settled on top.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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