1943 Baked Custard
Recipe from Better Homes and Gardens Cookbook 1943 edition. I adjusted it for my taste and equipment.
- Preparing Time: 10 minutes
- Total Time: 50 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1/4 teaspoon sea salt
- 1/2 cup coconut
- 2 cups 1% low-fat milk
- 3 each eggs jumbo beaten
- Carbohydrate 2.02210833419165 g
- Cholesterol 528.75 mg
- Fat 14.6578766685541 g
- Fiber 0.60000000050721 g
- Protein 15.9472100001877 g
- Saturated Fat 5.85365166834035 g
- Serving Size 1 1 Serving (213g)
- Sodium 2647.18734001834 mg
- Sugar 1.42210833368444 g
- Trans Fat 2.21727600011277 g
- Calories 203 calories
Combine eggs, sugar, and salt; slowly add milk and vanilla extract. Pour into custard cups or 1-1/2 Quart casserole dish; sprinkle with nutmeg. Bake in pan of hot water in moderate oven (325°) until mixture doesn't adhere to knife about 30 to 40 minutes. Serve warm or chill and serve cold.
