2 cups milk
1/4 cup sugar
1/4 teaspoon grated nutmeg
Makes 4 servings.
- Beat the eggs until light, then
add the sugar; beat again, add the
milk and nutmeg, stir until the sugar is dissolved.
- Pour into custard
cups, stand the cups in a pan of boiling water and then put the pan in
the oven. Bake until the custards are set, or until a knife may be
slipped into the centre without anything adhering to it.
- When done,
take them out of the water and stand away to cool.
NOTE: This custard may
be poured into a baking dish and baked in a moderately hot oven
(375º F/190º C) until firm in
|Did You Know?
most critical factor in making a successful meringue is
Make it on a dry day.
Since sugar is hygroscopic (moisture-absorbing), meringues made on a
become limp and sticky.
With the amount of added
sugar, the beating for meringues takes longer than for unsweetened
whites. Using a mixer is much easier for those of average arm
strength and endurance. Neither a blender nor a food processor
will aerate the whites properly.
While eggs are nutritious and
valuable as food they should not be used too freely, as they are a
highly concentrated form of food.
The albumen (white) of egg is one of the most valuable tissue builders.
Much depends upon the manner in which eggs are cooked. Eggs fried in
fat or hard boiled are very indigestible.