Saturday, October 17, 2009

RASPBERRY EGG CUSTARD



Beat 4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups milk
Raspberries

1. Beat eggs, sugar, salt and vanilla.

2. Scald milk (do not boil) Pour slowly into egg mixture Keep stirring while pouring, fold in raspberries

3. Bake 15 minutes at 450 Turn oven to 350 Bake 15 minutes more Will be livery or shakey

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