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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cream Custards Recipe

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This recipe for Cream Custards is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C heavy cream
3 Tbsp sugar
dash salt
4 egg yolks
1 tsp vanilla
Directions:
Directions:
Preheat oven to 325º, Place 4 custard cups in pan, Heat some water to boiling in kettle.
In saucepan add cream, sugar and salt. Bring to a simmer, stirring. In bowl, whisk egg yolks till mixed. Slowly whisk in hot cream until blended but not foamy. Add vanilla. Pour through strainer into cups. Place pan with cups in oven and pour boiling water halfway up pan. Bake 25 to 30 minutes or until set. Do not overbake. Remove custards and allow to cool.
Personal Notes:
Personal Notes:
This is very good, but very rich.

 

 

 

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