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Recipe

 

Basic Baked Custard Dessert

 
  • Recipe By: Fonds de Cuisine
  • Serving Size: 1
  • Preparation Time: 0:10
  • Categories: Baking Eggs Stock & Basic Preparations
 
  • 8 each eggs, large
  • 1 cup sugar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • dash cinnamon—optional
  • 1 qt milk

1. Beat eggs, add sugar, salt vanilla and cinnamon if desired; beat until well mixed.

2. Add milk gradually, beating until uniform.

3. Bake at 325 F in buttered ramekins until a toothpick inserted in center comes out clean.

Petits Pots de Creme: Use heavy cream instead of milk, and substitute 20 yolks for the 8 eggs

Notes: Many variations are possible.

 

Chicken Pot Pies

Recipes

 

© 1997, Steve K. Holzinger. All rights reserved.

 
Paris
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This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Modified October 2007


 

 
 

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