Baked Custard With Berries |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This recipe is from the Betty Crocker 1971 recipe card set. The recipe can easily be cut in half for six servings. Note to World Tour participants - I believe the ingredients are typical for the Canada region. Ingredients:
6 eggs, slightly beaten |
2/3 cup sugar |
1/8 teaspoon salt |
2 teaspoons vanilla |
5 cups milk, scalded |
nutmeg |
2 cups sweetened fresh berries (strawberries, raspberries, blueberries, etc.) |
Directions:
1. Heat oven to 350.
2. Blend eggs, sugar, salt and vanilla.
3. Gradually stir in scalded milk.
4. Pour into twelve 6 oz custard cups.
5. Sprinkle with nutmeg.
6. Place cups in 2 baking pans, 13 X 9 X 2.
7. Pour very hot water into pans to within 1/2 inch of tops of cups.
8. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
9. Remove cups from water and chill.
10. Unmold and top with fresh sweetened berries.
11. May top with a dollop of whipped cream dusted with nutmeg or a sprig of mint, if desired.
|
|