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Recipe: Baked Custard edit
Yield: 6 servings
Edited by: raquel nilson, Barnaby Dorfman, Alisa Escanlar, Sudha, Shirley
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edit Ingredients
3 |
slightly beaten eggs |
2 |
cups milk, scalded |
¼ |
cup white or brown sugar |
½ |
teaspoon vanilla |
edit Preparation
Step 1 |
Combine eggs, sugar and 1/4 teaspoon salt. Slowly stir in slightly cooled milk and vanilla. Fill six 5-ounce custard cups; set in shallow pan on oven rack. Pour hot water into pan, 1 inch deep. |
Step 2 |
Bake at 325 degrees for 40 to 45 minutes, or until knife inserted off- center comes out clean. Serve warm or chilled. To unmold chilled custard, first loosen edge; then slip point of knife down side to let air in. Invert. |
Step 3 |
For one large custard, bake in 1 quart casserole about 60 minutes. |
edit Tools
Custard cups
Pan
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