Cup Custard or Baked Custard

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 1 pt. milk
  • 2 eggs
  • 4 tablespoons sugar


Beat eggs slightly, add salt and sugar and stir until the sugar dissolves and pour the milk into the beaten eggs. If desired a little nutmeg or flavoring may be added. Pour into buttered cups or a pudding dish, place the cups in a pan of boiling water, put the pan in the oven and bake until the custards are firm in the center—20 to 30 minutes. Try with a knife. If the knife comes out clean the