Cooking with Marlene Koch

Baked Vanilla Custard

Makes servings.


Baked Vanilla Custard


1. Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
2. Beat eggs, Equal®, vanilla and salt in large bowl until smooth. Gradually beat in hot milk. Pour mixture into ten 6-ounce custard cups or 1½ quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1-inch of hot water into roasting pan.
3. Bake, uncovered, in preheated 325°F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove custard cups or casserole from roasting pan. Cool completely on wire rack. Cover and refrigerate several hours or overnight. Serve garnished with sliced fresh fruit and mint, if desired.

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