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See below ingredients and instructions of the recipe
----------------------FROM LOIS FLACK---------------------------
----------------CYBEREALM BBS (315)-786-1120---------------------
* * * * * * * * * * Dash of Salt
4 Eggs 3 c Milk, scalded
1 ts Vanilla Nutmeg, (optional)
1/2 c Sugar * * * * * * * * * *
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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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