Egg custard is one of my favorite desserts of all time. I especially love the notion of the tiny crocks or pyrex dishes, the smell of it cooking, the dash of nutmeg. It reminds me of my grandmother Margaret.
Soft Set Baked Custard for 2
1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 dash ground nutmeg
Beat the egg well. Add the milk, sugar, vanilla and salt; mix. Pour into two ungreased 6-on. custard cups. Sprinkle the nutmeg atop. Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.
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