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Custard, Cup or Baked (D, KLP, TNT)
Source: Joy of Cooking
Serves: 5

2 cups milk
1/4-1/2 cup sugar or 1/3 cup honey or artificial sweetener
1/8 tsp. nutmeg-preferably, freshly grated
1/8 tsp. salt
2 to 3 whole eggs or 4 egg yolks, beaten
1/2-1 tsp. vanilla

Mix ingredients together and beat well (I use a whisk) and pour either into a baker or individual custard cups. Place mold(s) in a pan of water.

Bake in a 300-325°F oven for an hour or more. To test for doneness stick a clean knife about halfway to the center of the mold. If it comes out clean, the custard is done. It will continue cooking after it is out of the oven, so the center will become firm during that time and it won/t be overcooked. Chill before serving.

Poster's Notes:
This is just a basic cup custard or baked custard. I use the recipe from my old Joy of Cooking. It is important that you use the nutmeg and vanilla or you will have what I used to call "texture pudding." All heavenly texture and no flavor.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A