Old fashioned custard w/out sugar or vanilla
I can't digest sugar or vanilla, so I added a little salt and it makes custard good for me -- and maybe, you, too.
Old fashioned custard w/out sugar or vanilla
I can't digest sugar or vanilla, so I added a little salt and it makes custard good for me -- and maybe, you, too.
Cooking Instructions
- 1
Mix ingredients with a fork or whip. Some say to filter the egg mixture, but I let the egg solids fall off the fork/whip away from my mixture.
- 2
Pour into 4 custard cups on a pan deep enough to hold water up to at least ¼ height of the cup.
- 3
Heat water and pour -- hot, not boiling water -- on pan around cups. I prefer a big oven for custard so I don't make a mistake with the hot -- not boiling -- water. But I've made it many times in a toaster oven.
- 4
Cook at 350 degrees for 20-30 minutes, (maybe 400 in a toaster oven) until a knife inserted into custard comes out clean. They'll brown on top.
- 5
When you remove from oven, put ice cubes into water to cool it. Wait a bit before touching and a little more before trying them. They go down easy, but I take it easy because they're eggs and cream, don't you know?
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