Post by Baking_Bud on Feb 20, 2003 21:13:39 GMT -6
1/2 cup sugar
4 cups milk (or 2 cups milk/ 2 cups 1/2 & 1/2)
1 teaspoon vanilla
1 teaspoon almond extract
5 eggs
*nutmeg optional for top (I prefer cinnamon!)
Directions: In an oven-proof 1-1/2 quart baking dish, combine sugar and milk. Scald in microwave oven for 10 minutes, stirring often to dissolve sugar. Meanwhile beat eggs in separate bowl. Add vanilla and almond extract. Slowly pour milk mixture into beaten eggs. Return to 1-1/2 quart baking dish, set dish in pan of hot water and bake in oven at 325 degrees for approximately 1 hour. A knife inserted into the center should come out clean. Sprinkle with nutmeg. Chill. Serve plain or topped with fresh fruit.
Note: I like the custard to still be warm. All of the rich, good flavors seem more intense at this stage.
4 cups milk (or 2 cups milk/ 2 cups 1/2 & 1/2)
1 teaspoon vanilla
1 teaspoon almond extract
5 eggs
*nutmeg optional for top (I prefer cinnamon!)
Directions: In an oven-proof 1-1/2 quart baking dish, combine sugar and milk. Scald in microwave oven for 10 minutes, stirring often to dissolve sugar. Meanwhile beat eggs in separate bowl. Add vanilla and almond extract. Slowly pour milk mixture into beaten eggs. Return to 1-1/2 quart baking dish, set dish in pan of hot water and bake in oven at 325 degrees for approximately 1 hour. A knife inserted into the center should come out clean. Sprinkle with nutmeg. Chill. Serve plain or topped with fresh fruit.
Note: I like the custard to still be warm. All of the rich, good flavors seem more intense at this stage.