The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Picture
Baked Custard

4 Eggs (Or 8 Egg Yolks), Slightly Beaten 1/2 Teaspoon Salt
2/3 Cup Sugar 1 Quart Milk

Mix together eggs, sugar and salt. Gradually add milk. Pour into small baking cups or a casserole dish. Sprinkle with nutmeg. Put baking dishes 1/2 inch into pan of hot water. Bake at 350 degrees until clean knife blade thrust into center of custard comes out clean. On small dishes start checking after 35 minutes, on large dish, start checking after about 50 minutes.

Recipe - Helen Ferre


"It's like Custard Pie, without the crust!  Great for those who need to be gluten free." - April Ferre

Back to Miscellaneous Desserts








Powered by Create your own unique website with customizable templates.