[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Baked Custard[/title][fusion_text]
Week of January 12-16 2015
3 eggs
1/4 C brown sugar
1/4 t salt
2 C scalded milk
1/2 t vanilla
Beat eggs, sugar and salt. Stir in scalded milk and vanilla. Pour in small baking dish and set in pan of 1” water. Sprinkle with pinch of nutmeg and pinch of cinnamon over top. Bake @350 for 45-50 minutes or until knife inserted comes out clean. Cool. Serves 2.
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