Egg Custard
Egg Custard is an moderately easy dinner. Made with 2 2/3 c. skim milk, 5 eggs (i use egg beaters), 1 tbsp. liquid sucaryl, 1/4 tsp. salt and 1 tsp. vanilla extract, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Scald milk.
Combine eggs, Sucaryl, salt and vanilla in large mixing bowl and blend well.
Slowly add scalded milk.
Pour into prepared 9-inch crust and sprinkle with nutmeg.
Bake in hot oven (450°) for 5 minutes; reduce heat to 350°.
Bake until done (inserted knife comes out clean).
To prepare crust, bake just until set, not completely cooked to prevent rising in custard. Serves 6.
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