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Name: Perfect Custard
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Sugar; 3 c Milk, scalded; * * * * * * * * * *; 1 ts Vanilla; Dash of Salt; 4 Eggs; * * * * * * * * * *; Nutmeg, (optional)

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INGREDIENTS

1/2 c Sugar
3 c Milk, scalded
* * * * * * * * * *
1 ts Vanilla
Dash of Salt
CYBEREALM BBS (315)7861120
4 Eggs
FROM LOIS FLACK
* * * * * * * * * *
Nutmeg, (optional)

Servings

INSTRUCTIONS

1. Put eggs and vanilla in a bowl. Beat in sugar and salt just until mixed?no more. Stir in milk. (Its 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 (325?) 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

NOTES

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Perfect Custard

1/2 c Sugar
3 c Milk, scalded
 *  *  *  *  *  *  *  *  *  *
1 ts Vanilla
 Dash of Salt
 CYBEREALM BBS (315)7861120
4 Eggs
 FROM LOIS FLACK
 *  *  *  *  *  *  *  *  *  *
 Nutmeg, (optional)

1.  Put eggs and vanilla in a bowl.  Beat in sugar and salt just until  mixed?no more.  Stir in milk.  (Its 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 (325?) 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 8 Servings

Calories: 325
Calories from Fat: 112 (34%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.7g
Cholesterol 528.8mg		163 %
Sodium 194.4mg		7 %
Potassium 169mg		4 %
Total Carbohydrate 38.5g		11 %
	Dietary Fiber 0g	0 %
	Sugars, other 38.5g
Protein 15.7g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 325

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