- 4 eggs
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt, optional
- 3 cups skim or low-fat milk,
heated until very hot
- Ground nutmeg or cinnamon,
optional
In medium bowl, beat together eggs, sugar,
vanilla and salt, if desired, until well blended. Stir
in milk. Place 6 lightly greased 6-ounce custard
cups or 1 1/2-quart casserole in large baking pan.
Pour egg mixture into cups or casserole. Sprinkle
with nutmeg, if desired. Place pan on rack in
preheated 350°F oven. Pour very hot water into
pan to within 1/2 inch of top of custards.
Bake until knife inserted near center comes out
clean, about 25 to 30 minutes for cups or about
35 to 40 minutes for casserole. Remove promptly
from hot water. Cool on wire rack about 5 to 10
minutes. Serve warm or refrigerate to serve
chilled.
MICROWAVE: For 2 servings, in small bowl, beat
together 2 eggs, 2 tablespoons sugar, 1/4
teaspoon vanilla and 1/2 cup milk, until well
blended. Pour into 2 lightly greased 6-ounce
custard cups.
Cook on 30% power*, rotating cups 3 or 4 times,
until mixture rises in center and is still slightly moist
at edges, about 9 to 11 minutes. Let stand
5 minutes. Serve warm or refrigerate to serve
chilled.
|
