Wednesday, May 27, 2009

Baked Vanilla Custard

Today's recipe is...

Baked Vanilla Custard

1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)

* May substitute 27 packets Equal sweetener

Heat milk just to boiling in medium saucepan. Let cool 5 minutes. Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk. Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan; add 1 inch of hot water into roasting pan. Bake, uncovered, in preheated 325 F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove custard cups or casserole from roasting pan; cool on wire rack. Cool to room temperature. Refrigerate several hours or until well chilled. Serve garnished with sliced fresh fruit and mint, if desired.

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