In a medium bowl, lightly beat eggs. Stir in milk, sugar, vanilla, and salt. Place a 1-quart casserole or six 6-ounce custard cups in a 13x9x2 baking pan on oven rack. Pour custard mixture into casserole or cups. Sprinkle with nutmeg, if desired. Pour boiling water into the pan around casserole or custard cups to a depth of 1 inch. Bake at 325 for 50 to 60 minutes for the 1-quart casserole, 30 to 40 minutes for the custard cups, or until a knife inserted near center comes out clean. Serve warm or chilled. To unmold chilled individual custards, first loosen edges with a spatula or knife, then invert onto serving plate. Variation: Baked Coffee Custard. Prepare as above, adding 4 tsp instant (decaf) coffee crystals dissolved in 1 Tbsp hot water to eggs along with milk, sugar, etc. Omit nutmeg. Serve topped with whipped cream, sprinkled with toasted almonds. From: Ari Rapkin Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster
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|Serving Size: 1 Serving (1426g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 917 (34%)|
|Amt Per Serving||% DV|
|Total Fat 101.9g||136 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 4239.8mg||1305 %|
|Sodium 1450.4mg||50 %|
|Potassium 1536.2mg||40 %|
|Total Carbohydrate 314g||92 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 314g|
|Protein 129.8g||185 %|
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Calories per serving: 2666
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