Baked Custard Cups
- 2 1/2 cups 2% (or whole) milk, scalded *
- 3 eggs, slightly beaten (room temp)
- 1/3 cup sugar
- dash salt
- 1 teaspoon (non alcohol) vanilla
Preheat oven to 350°.
Blend together the eggs, sugar, salt and vanilla. Gradually stir in the milk. Pour into 6 6-oz custard cups. Sprinkle with nutmeg (and perhaps a bit of cinnamon).
Put the cups into a 13x9x2-in baking dish. Pour hot water into the dish to within 1/2-in of tops of cups.
Bake at 350° about 45-60 minutes or until a knife inserted in the center of a cup comes out clean. Remove cups from water and cool on a rack. Serve chilled or room temperature.
* Scalding milk: The scalding process improves the density and formation of the custard. Pour milk into a saucepan and put on a medium heat. Heat and continue to stir frequently. The milk is heated enough to be considered scalded once small bubbles start to form around the edges of the pan. Do not allow the milk to start boiling! Remove pan from stove and allow milk to cool slightly. Milk will be ready to use when it has cooled to 110° (about 25 minutes).
Amount Per Serving:
Calories 141 - Calories from Fat 42
Percent Total Calories From: Fat 30%, Protein 20%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 114mg, Sodium 91mg, Total Carbohydrate 17g, Dietary Fiber 0g, Protein 7g, Vitamin A 135 units, Vitamin C 1 units, Calcium 159 units, Iron .4 units