member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to sally       

Recipe Categories:

    Baked Custard

    Adapted from a recipe in a Betty Crocker cookbook from the late 50's of early 60's.
    You can use the left over egg whites to make baked meringue shells or meringue cookies or a meringue and whipped cream torte.


    List of Ingredients


    • 4 egg yolks
    • 1/3 cup sugar
    • pinch of salt
    • 2 cups half and half
    • 1/2 teas. vanilla


    Instructions


    1. Beat egg yolks, sugar and salt to mix.
    2. Scald the cream (do NOT boil) and stir into the egg mixture. Add vanilla.
    3. Pour the custard in to a 1 1/2 quart baking dish and set it in a pan of hot water (1" deep).
    4. Bake at 350º for 45-50 min or until knife inserted 1" from the edge comes out clean. Center will be soft but will firm up as it cools.
    5. Remove from the oven. Serve cool or chilled .
    6. Makes 4-6 servings.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â