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Parrot Custard




Source of Recipe


Marla


List of Ingredients




Parrot Custard


2 cups pasteurized milk
_2 large eggs, beaten
2 to 3 tablespoons honey or sugar
Hot Water

Recipe





Place milk and honey or sugar in a 1 quart bowl and blend well. Add beaten eggs and whip ingredients together. Pour into four 6 oz. custard cups. Place a folded towel or wire rack in a roasting pan. Cover with an inch of hot boiling, water. Set the cups on the towel or rack and bake at 215 degrees F for 30 to 45 minutes.

Insert a knife near the edge of a cup. If it comes out clean, the custard is set. Let cool.

Store leftovers in the refrigerator.