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Custard Recipe

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This recipe for Custard, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
BVL Classic
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, beaten
1/3 C sugar
4 C milk (or 1 can evaporated milk, plus milk to make 4 cups total)
pinch of salt
1 tsp. vanilla

cinnamon and nutmeg to sprinkle on top

Directions:
Directions:
Scald regular milk (heat until just before boiling) then let cool.
Whisk together with remaining ingredients and pour into baking dish (glass round or loaf pans or square pan). Put dish in a water bath inside another, larger baking dish so water comes up 1-2 inches around custard dish.
Bake at 325 for about 45 minutes -- less or more for dish size.
Custard is done when a knife inserted into middle comes out coated slightly. (It will come out clean if it's underdone or overdone, so watch carefully and check often near the end.) Should still jiggle in the middle and will continue cooking after you take it out. If starts to look watery or get air bubbles around the sides, it's starting to get overcooked and will possibly be watery when served.
Sprinkle on spices and let cool 20 minutes outside of water bath. Chill in refrigerator, covered.

Number Of Servings:
Number Of Servings:
Depends... :)
Personal Notes:
Personal Notes:
Grobin taught me the evaporated milk substitution and I love the richness it adds. Cooking times may take a few tries to recognize, but you'll get it and it's still delicious even when overcooked! This seemed to be a family favorite when someone was sick or could only have liquids. Enjoy!

 

 

 

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