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Boiled Custard
1 quart milk
4 large eggs
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla
Scald milk in heavy pan - do not boil.
Thoroughly beat eggs, adding
salt and
sugar.
Beat a little of the hot milk into the egg mixture, stirring
constantly.
Pour egg mixture into hot milk, stirring well.
Slowly
bring just
to a boil until mixture coats a wooden spoon.
Remove from heat and
beat
until cool.
Add vanilla and chill well.
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Baked Custard with Ginger
3 Tablespoons Brown Sugar
3/4 teaspoon Finely Grated Fresh Ginger
3 large Eggs, lightly beaten
2 1/2 cups Milk
1/3 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1/4 teaspoon Nutmeg
Mix brown sugar with ginger and divide evenly onto bottoms of 6
buttered
individual custard cups or ramekins.
In medium mixing bowl, blend
eggs
with milk, sugar, vanilla and seasonings.
Pour evenly into prepared
custard
cups.
Place cups in a large pan, then fill with hot water to come
halfway up
sides of cups (a hot water bath or bain-marie).
Bake at 350 F. oven
for 35
to 40 minutes, or until knife inserted near edge comes out clean.
Remove
cups from bain-marie.
Run knife around edges to loosen.
Place serving
plate
over top of cup and carefully invert custard onto plate.
Serve warm or
cover, chill and serve cold.