"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

Custard Recipe

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

Contributor:  
Contributor:  

Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups milk
4 eggs
1/2 cup sugar
1-1/2 tsp. vanilla
1/4 tsp. salt
Ground nutmeg or cinnamon, optional

Directions:
Directions:
Heat oven to 350F. Heat milk in small saucepan until very hot. Milk should be steaming but not bubbling. Meanwhile beat eggs, sugar, vanilla and salt in medium bowl until blended but not foamy; slowly stir in hot milk.

Place six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other or sides of pan. Pour egg mixture into cups, dividing evenly. Sprinkle with nutmeg, if desired.

Place pan on rack in the center of a 350F oven; pour very hot water into the pan (hot-water bath) to within 1/2 inch of top of cups. Bake until knife inserted near center comes out clean, 25 to 30 minutes; center will still be soft.

Remove cups from water bath at once; cool on wire rack 5 to 10 minutes. Serve warm or refrigerate until cold.

 

 

 

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