Scalded Baked Custard

Scalded Baked Custard

Ingredients:
4 cups scalded milk
1/2 cup sugar
4 to 6 eggs
1/4 teaspoon salt

Directions:
Few gratings nutmeg
Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mould,
set
in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be
readily determined by running a silver knife through custard; if knife comes out clean, custard
is
done. During baking, care must be taken that water surrounding mould does not reach
boiling−point, or custard will whey. Always bear in mind that eggs and milk in combination
must
be cooked at a low temperature. For cup custards allow four eggs to four cups milk; for large
moulded custard, six eggs; if less eggs are used custard is liable to crack when turned on a
serving dish.
17
Caramel Custard