by kirra » Thu Feb 14, 2008 10:27 pm
Egg Custard
This recipe can be adjusted to acommodate the number of eggs you have by varying the proportions from 1 egg per each cup of milk to 2 eggs per each cup of milk. The more eggs you use, the higher your custard rises, but don't go more than 2 eggs per cup of milk.
Ingredients:
2 cups milk
4 eggs
1 teaspoon vanilla
1/8 teaspoon salt
1/3 cup brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Preparation:
Pour into either 4 custard cups or a one quart cassarole. Set in a pan of water. Bake in a 350 degree oven until golden and firm, about 40 minutes for small custard cups; about 70 minutes for cassarole dish. When done, a silver knife inserted comes away clean. The more eggs used, the higher the custard will rise. Serves 4.
Variation:
For rice or noodle pudding, add up to 2 cups of leftover rice or noodles. Add 1/2 cup raisins, if desired.
[size=150][b]Egg Custard[/b][/size]
This recipe can be adjusted to acommodate the number of eggs you have by varying the proportions from 1 egg per each cup of milk to 2 eggs per each cup of milk. The more eggs you use, the higher your custard rises, but don't go more than 2 eggs per cup of milk.
[b]Ingredients:[/b]
2 cups milk
4 eggs
1 teaspoon vanilla
1/8 teaspoon salt
1/3 cup brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
[b]Preparation:[/b]
Pour into either 4 custard cups or a one quart cassarole. Set in a pan of water. Bake in a 350 degree oven until golden and firm, about 40 minutes for small custard cups; about 70 minutes for cassarole dish. When done, a silver knife inserted comes away clean. The more eggs used, the higher the custard will rise. Serves 4.
[b]
Variation:[/b]
For rice or noodle pudding, add up to 2 cups of leftover rice or noodles. Add 1/2 cup raisins, if desired.