| Custards |
| Number of Servings |
4 |
|
Serving Size |
1/2 cup |
| Preparation Time |
15 minutes |
|
Cooking Time |
50-60 minutes |
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| Quantities |
Ingredients |
| 2 | eggs |
| 1/4 cup | sugar |
| 2 cups | skim or reconstituted nonfat dry milk |
| 1/2 teaspoon | vanilla (optional) |
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| Equipment |
Instructions |
- baking dish and shallow pan ) baked version)
- medium saucepan and larger pan (stove top version)
- measuring cup
- measuring spoons
- stirring spoon
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- Beat eggs and sugar together in medium saucepan.
- Add milk.
- Put two inches boiling water into larger pan. Place saucepan with egg/milk mixture in larger pan with water.
- Put larger pan over medium heat. Stir custard constantly while cooking. Cook until foam disappears and custard coats a spoon. Remove from heat.
- Add flavoring and stir. Pour into individual dished and cool in the refrigerator. Custard will be soft.
- Baked Version:Beat together eggs and sugar in baking dish.
- Add milk and flavorings. Mix thoroughly.
- Set dish in shallow pan of hot water.
- Bake at 450¡F until knife inserted in the center of custard comes out clean (50-60 minutes). Do not overcook. Eat warm or refrigerate for later.
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| NOTES: Variation: An additional egg can be added during step 1. |
| Nutrition Information |
| Calories |
140 |
| Total Fat |
3g |
| Saturated Fat |
1g |
| Protein |
8g |
| Carbohydrates |
20g |
| Fiber |
0g |
| Sugar |
19g |
| Vitamin A |
8% |
| Vitamin C |
2% |
| Calcium |
20% |
| Iron |
2% |
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