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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (138g) Recipe makes 12 servings The following items or measurements are not included below: berries |
||
| Calories 146 | ||
| Calories from Fat 55 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 119mg | 39% | |
| Sodium 109mg | 4% | |
| Potassium 188mg | 5% | |
| Total Carbohydrate 16.1g | 5% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 11.4g | ||
| Protein 6.5g | 12% | |
Baked Custard With Berries
By: PanNan
Sep 2, 2002
This recipe is from the Betty Crocker 1971 recipe card set. I posted it in response to a request for recipe on the boards. The recipe can easily be cut in half for six servings. Note to World Tour participants - I believe the ingredients are typical for the Canada region.
SERVES 12
Ingredients
- 6 eggs, slightly beaten
- 2/3 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 5 cups milk, scalded
- nutmeg
- 2 cups sweetened fresh berries (strawberries, raspberries, blueberries, etc.)
Directions
1
Heat oven to 350.2
Blend eggs, sugar, salt and vanilla.3
Gradually stir in scalded milk.4
Pour into twelve 6 oz custard cups.5
Sprinkle with nutmeg.6
Place cups in 2 baking pans, 13 X 9 X 2.7
Pour very hot water into pans to within 1/2 inch of tops of cups.8
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.9
Remove cups from water and chill.10
Unmold and top with fresh sweetened berries.11
May top with a dollop of whipped cream dusted with nutmeg or a sprig of mint, if desired.
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Featured Reviews for This Recipe
From: Gerry
On Jun 25, 2008
What a lovely custard - with the baking making it all so easy. Rarely make custard so this made for a real taste treat! Topped with a dollop of whipped cream and an offering of berries - used some of my saskatoon topping from the freezer, as well as raspberries and fresh lush and sweet strawberries. Pure delight!
From: Bev
On May 5, 2003
I have loved egg custard ever since I was a little girl. My mom used to make it for me all the time. This is a delicious recipe. I like to add just a touch more sugar to my custard. I will serve this custard with sliced strawberries sprinkled with sugar.
From: Sharon123
On Mar 23, 2004
This custard was exellent!I did add just a couple tbls. more sugar. I didn't have any fresh fruit, so I drizzled over some caramel syrup I had made. Wonderful! Thanks so much. I'm so glad I picked this for the One Hit Wonders game!
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