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Beverly Ruble Chaffin Recipe

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This recipe for Beverly Ruble Chaffin is from "Favorite" Recipes of Jewels & Friends , 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:  
1 (14oz) can sweetened condensed milk
4 cups hot water
6 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
nutmeg for garnish
Directions:
Directions:
1) Preheat oven to 325°F. Combine condensed milk and hot water in a large glass or metal bowl.
2) In a separate bowl beat eggs until light in color and fluffy in texture. Pour a bit of the hot milk mixture into eggs to temper, then combine them fully. Stir in vanilla and salt. Pour into ramekins and place on baking pan with high sides. Or use a 2-quart baking dish instead.
3) Place the pan in the oven and fill it with a half inch of water. Bake for 1 hour or until a knife inserted in the center comes out clean. If using a larger baking dish bake for 1 hour 40 minutes.
4) Allow custard to cool for 1 hour. Sprinkle with nutmeg and serve warm or refrigerate to serve chilled.

 

 

 

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