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Baked Custard

2 cups milk
3/8 cup sugar or 1/3 cup honey
1/8 teaspoon salt
3 egg yolks
1 whole egg
1 egg white
3/4 tsp vanilla extract

Mix and blend the milk sugar/honey and salt. Add and beat well
the eggs. You should add the egg white, beaten to firm peaks,
last. Finally add the flavorings, vanilla extract and/or nutmeg.
Don't use much nutmeg it is quite stong in the custard. Don't beat
it too much or you will kill the egg white.

When it is all incorporated, pour it into a baking pan (for individual
servings use individual custard cups). Place the pan in a pan of
warm water and bake at 300-325 degs for about an hour.

Testing custard is a bit tricky. After about an hour slip a knife
between the edge of the custard and the pan. It should be clean.
The center should still be soft. It will continue to cook for a
bit after you take it out. If you suspect that the center is done
too much put the pan in a pan of cold/ice water to stop the cooking
process. You can use the knife test to see if it is too doine in
the middle.


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