Better Homes
Penny Ashton - 1990

325° Oven
1 qt. casserole -1 hour
6 - 5 oz. Custard cups
40 - 45 minutes

  BAKED CUSTARD   To scald milk: heat until you can see vapor rising from the surface. There will be bubbles around the edge of the pot, but no boiling occurs. Cool some before adding to eggs or the eggs will cook before you get the milk stirred in. Scald Milk and Cool a little.   3Eggs (Slightly Beaten)>Fork beat eggs, add sugar & salt, beat again. ¼CSugar ¼tSalt   2CMilk (Scalded)>Add milk & vanilla - stirring briskly. ½tVanilla   Fill custard cups. Set them in shallow pan(s) on oven rack. Pour hot water into pan so cups are sitting in water 1 inch deep. Bake 40 to 45 minutes OR until a knife inserted in the center of a cup, comes out clean. Serve warm or chilled. OR BOTH! ..YES!   For 1 large custard: Bake in 1 qt. casserole for about 60 Min. Don’t forget the 1 inch of water.