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.
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
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.