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Both room temperature and chilled are acceptable serving temperatures for this creamy Amish custard. The custard that I like the most is cold, since I believe it should be chilly.
This recipe for custard, which dates back to ancient times, has been around for a very long time. When you serve it as dessert, you will see everyone’s eyes light up, and they will certainly want for more!
components of the
This recipe for custard, which dates back to ancient times, has been around for a very long time. When you serve it as dessert, you will see everyone’s eyes light up, and they will certainly want for more!
components of the
One can of sweet condensed milk, which is 14 ounces, four cups of boiling water, and six eggs
To decorate, add nutmeg. °2 teaspoons of vanilla extract °1/4 teaspoons of salt
*The methods:
*The methods:
Preheat the oven to 325 degrees Fahrenheit.
A bowl made of glass or metal should be used to combine hot water with condensed milk.
Using a whisk, whisk the eggs in the second dish until they are light in color and foamy to the touch.
A little amount of the hot milk mixture should be poured into the eggs until they are completely smooth, and then the eggs should be thoroughly mixed.
Mix with some salt and vanilla.
Place the ramekins on a baking sheet with high sides and pour the mixture into them.
Alternatively, you might use a baking dish with a capacity of 2 quarts.
When the tray is placed in the oven, a half inch of water should be poured into it.
Baking for one hour or until a knife inserted into the center comes out clean. Bake the dish for one hour and forty minutes if you are using a bigger baking dish.
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