"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Egg Custard, by Helen Amar, is from The Becker-Bird Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Beat eggs lightly. Heat milk. Pour over eggs. Add sugar and nutmeg. Put in baking dish. Put dish in pan containing hot water. Bake in a 325 oven 1 1/4 hours or until it barely jiggles when you shake it or a sharp knife inserted in center comes out clean. and it is lightly browned.
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