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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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 325
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