Egg Custard
Ingredients
- Yolks 2 eggs
- Few grains salt
- 2 tablespoons milk
Steps
- Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.
More recipes with eggs or milk
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.