|Name:||Vanilla Custard||Contributor:||Tina Louigi|
|Ingredients:||1 c half n half
1/4 c sugar
1 tsp vanilla extract
1 whole egg
2 egg yolks
|Preparation:||Preheat oven to 325F.
Scald half n half with the sugar. Cool slightly and add the vanilla
Beat egg and egg yolks until light and lemon colored. Add hot half n half, stirring constantly.
Strain thru a fine sieve (get out a big piece of your pipe screen) into 4 small custard cups or pots.
Set in a pan of hot water. Cover. Bake at 325' for 20 to 25 min. or until a knife inserted in the center comes out clean. If overcooked, it will become watery.
Garnish with mounds of slightly sweetened whipped cream, etc.