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Baked Vanilla Custard
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Directions: Blend until smooth. Pour into glasses and serve. Beat eggs, sweetener, vanilla and salt in large bowl until smooth; gradually beat in hot milk. Pour mixture into ten custard cups or 1-1/2-quart glass casserole; sprinkle generously with nutmeg. Place custard cups or casserole in roasting pan; add 1 inch hot water to roasting pan. |
Remove custard dishes from roasting pan; cool on wire rack. Refrigerate until chilled.
Recipe makes ten (1/2-cup) servings.
See also:
Old-Fashioned Baked Custard
French Vanilla Ice Cream

