Egg Custard from The Settlement Cook Book by Lizzie Black Kander
Beat eggs slightly, add milk and salt, pour into a small buttered cup and place in pan of hot water and let cook until firm. Cool, remove from cup and cut into fancy shapes or squares. Pour the hot...
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Cooking tools:
- Cookie cutter
- Ramekin
- Baking pan
- Mixing bowl
- Whisk
- Stove
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- 2 eggs (yolks)
- Few grains salt
- 2 tablespoons milk
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