3 cups milk
3 eggs
1/2 Tablespoon Sugar (more or less depending on how sweet you like it)
dash of salt
1/8 teaspoon vanilla
Mix all of the above. Pour into custard cups. Set cups in a water bath (ie a 13 by 9 inch pan of water. Let the water come up to almost the top of the level of the custard. Cook for 45-to 50 minutes or until set. (You can test by putting a knife in and when it comes out pretty much clean it is done. It is creamier if you don't over cook it---but is good anyway!) Cool in frig.
Mix all of the above. Pour into custard cups. Set cups in a water bath (ie a 13 by 9 inch pan of water. Let the water come up to almost the top of the level of the custard. Cook for 45-to 50 minutes or until set. (You can test by putting a knife in and when it comes out pretty much clean it is done. It is creamier if you don't over cook it---but is good anyway!) Cool in frig.
If you don't have custard cups you can use a 2 quart casserole and place that in the 13 by 9 inch pan with water too. But this takes a longer time to cook and when you scoop out and leave some for the next day there is a bit of water---like yogurt does.
ps. You can alter the recipe ie 2 eggs and 2 cups of milk if you want less. etc
No comments:
Post a Comment