494 - Baked Custard
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
494 - Baked Custard
(Marie Nelson - friend)
5 eggs
3 cups milk
2/3 tsp. salt
1/2 cup white sugar
1 1/2 tsp. vanilla
Topping: cinnamon to sprinkle and 1/2 cup Baker's angelflake coconut
In a mixer add eggs, white sugar, vanilla and salt--beat. Add milk and beat until foamy. Pour batter into custard cups or a baking dish/casserole--whichever you use, spray with Pam. Use a 9 x 13 cake pan filled with some water, then add your custard cups or baking dish to the pan of water (once cups or baking dish are placed in the pan, there should be 1" of water up the sides). Sprinkle cinnamon and coconut over the top of custard. Bake at 325 degrees for 45 minutes or until a table knife inserted in the center comes out clean. Cool on the counter, then refrigerate.
Continue to:
My Books
