2 Tablespoon sugar
Pinch of salt
2 cups milk
1/2 teaspoon vanilla
Makes 4 servings.
- Beat the eggs slightly, add the sugar and
salt, and continue beating while adding the milk. Add the vanilla.
- Pour mixture into a buttered baking dish
or individual baking dishes and place in a moderately hot oven (375º F/190º C) in a pan of warm water.
- Bake until the custard is set, testing
with the eating knife. If the blade comes out clean, it may be known
that the custard is sufficiently baked, but if the mixture sticks to
the knife, the custard requires more baking.
- When done, remove from the heat, cool at
once, and serve cold.
TIPS: The water in the pan should not
this tends to make the custard whey, or separate.
the knife blade is inserted, however, the skin that covers the custard
must be broken; if this is not done, the skin is sure to cling to the
|Did You Know?
no special skill is required in the preparation of baked custard, but
care must be taken during the baking in order that the right
temperature be applied for the proper length of time.
Custard of this
kind is quickly made and finds favor with most peeople. It may be baked
in individual baking dishes and then served in these or it may be
cooked in a large baking dish and served either before or after it is
placed on the table.
Individual baking dishes are perhaps more
satisfactory, for, as there is a smaller amount of material, the heat
can penetrate more quickly and evenly to the center.
Whatever kind of
dish is used, however, should be placed in a pan of warm water, so that
the custard will bake evenly.