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High protein and easily digested, a few drops of vegetable food coloring makes it even more interesting.
Ingredients:
2 cups whole milk
2 eggs, beaten
2 to 3 Tbsp honey or sugar
hot water
Procedure:
Place milk and honey or sugar in a medium bowl and mix. Whip in the beaten eggs. Pour into 4 six ounce custard
cups. Place the custard cups on a rack or folded towel in a baking pan with about an inch hot but not boiling
water in the bottom. Bake at 325 F for about 30 to 45 minutes and the custard is set up. Inset a knife into the
center of a cup and if it comes out clean, the custard is cooked. Cool and store in the refrigerator.
Serving Size:
4 servings
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