"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Custard Recipe

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This recipe for Baked 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, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 (8 ounce) packages cream cheese
3/4 cup ricotta cheese
1/2 cup sugar
2 large eggs
1 egg white
1/2 teaspoon vanilla extract
1/2 cup half-and-half cream

Directions:
Directions:
PREHEAT oven to 250 degrees F.
BEAT cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add sugar, beating until blended.
ADD eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
POUR mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch.
BAKE at 250 degrees F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired.

 

 

 

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