Cup Custard from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the eggs together until light, and then add the sugar and salt and beat till very light. Now add scalded Milk and the nutmeg, and put a pan into the oven. Fill the pan with boiling water. Pour...
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Cooking tools:
- Ramekin
- Baking pan
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- Saucepan
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 Eggs
- A Quart of Milk
- 2 Tablespoonfuls of Corn Starch (If Desired)
- ½ Cupful of Sugar
- A Teaspoonful of Vanilla Extract Pinch of Nutmeg Pinch of Salt
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