Cup Custard

Oeufs au Lait

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Eggs
  • A Quart of Milk
  • 2 Tablespoonfuls of Corn Starch (If Desired)
  • ½ Cupful of Sugar
  • A Teaspoonful of Vanilla Extract Pinch of Nutmeg Pinch of Salt

Method

Beat the eggs together until light, and then add the sugar and salt and beat till very light. Now add scalded Milk and the nutmeg, and put a pan into the oven. Fill the pan with boiling water. Pour the Custard into cups or into a smaller pan, and set in the boiling water, and let it bake till firm in the center. Set to cool, and serve in the cups if they have been used. Otherwise serve in dessert plates.