Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
4 Eggs; beaten
1/2 c Sugar
1 ts Vanilla
2 c Milk

Bring syrup to a boil over medium-high heat. Reduce heat; boil 3
minutes, stirring constantly. Remove from heat. Spoon about 2
tablespoons syrup into each of four 10-oz. glass custard cups,
tilting and rotating each to coat bottom. Chill 15 minutes or until
syrup is hardened.

Heat oven to 350 F. Combine eggs, sugar and vanilla. Scald milk;
quickly stir in egg mixture. Pour about 3/4 cup mixture into each
prepared custard cup. Place cups in 13x9-inch baking pan on center
oven rack; pour boiling water into pan to within 1/2-inch of top of
cups. Bake 1 hour or until knife inserted 1 inch from edge comes out
clean. Remove cups from water; chill.

To serve, loosen custard edges with knife; invert onto serving plate.

MICROWAVE DIRECTIONS: In small microwaveable bowl, microwave syrup at
HIGH 1-1/4 to 1-1/2 minutes or until syrup boils. Let syrup continue
to boil at HIGH 3 minutes. Spoon about 2 tablespoons syrup into each
of four 10-oz. glass custard cups, tilting and rotating each to coat
bottom. Chill 15 minutes or until syrup is hardened.

Combine eggs, sugar and vanilla. In medium microwaveable bowl,
microwave milk at MEDIUM-HIGH (70% power) 4-1/2 to 5-1/2 minutes or
until scalded; quickly stir in egg mixture. Pour about 3/4 cup
mixture into each prepared custard cup. Arrange cups in oven in
circular pattern. Microwave at MEDIUM (50% power) 10 to 12 minutes,
rearranging cups after 3 minutes of cooking. Custard is done when set
1 inch from edge and center is thickened but not set. (Center will
set upon cooling.) Remove each custard when it is done; chill.

To serve, loosen custard edges with knife; invert onto serving plate.

NUTRITIONAL ANALYSIS per serving: * calories 358 * carbohydrates 57 g
* protein 10 g * fat 10 g * calcium 174 mg * sodium 160 mg *
cholesterol 290 mg * dietary fiber 0 g

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias

Browse by categories