"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Custard Recipe

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

Contributor:  
Contributor:  
Kathy Berning
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs or 4 egg yolks
4 to 8 T sugar or honey
2 c. milk
1/8 t. salt
1/2 t. flavoring

Directions:
Directions:
Beat the eggs slightly and add the sugar, salt, and flavoring. Pour the heated milk gradually over this mixture, stirring constantly. For Baking, the custard is poured into custard cups which have been rinsed with cold water. The cups are set into a pan which is filled with hot water to a depth of 3/4 of an inch. Then the custards are baked in a moderately slow over (325 to 350) 30 to 40 minute, or until they are set. To test for doneness, insert a thin knife blade into the center of the custard. If done, the knife comes out covered with a thickened mass. For Soft Custards, cook the custard in a double boiler, over hot water until it just coats the spoon. Constant stirring is necessary so that the custard will cook evenly.

Serve the baked custard in the individual cup in which it was baked or turn out into a sauce dish. If baked in a larger pan, dip out in large pieces. Custard may be served plain, with whipped cream or with chopped nuts or fruits. Serve the soft custard plain or use it as a sauce over fresh or cooked fruit, cake, or other puddings.

Personal Notes:
Personal Notes:
This was another 4-H recipe. I never had much luck with custard, it usually got watery for me. I should have tried to make it later because Jerry just loved Donna Ridder's custard when she took care of him while I worked at the flower shop.

 

 

 

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