Cup Custard

CUP CUSTARD

2 cups milk 1/3-1/2 cup sugar 4 egg yolks 1/8 teaspoon salt 1 teaspoon pure vanilla pinch nutmeg

Have ready 5 individual serving custard cups. Place in a shallow baking pan filled with tepid water.

Stir sugar and salt into milk. Over very low heat, bring milk to the scalding point until it just begins to form a thin skin. Do not boil milk.

Beat eggs slightly; add a small amount of hot milk to the eggs, then stir the eggs back into the milk, whisking continuously.

Remove from heat.

Bake at 350F degrees until a knife inserted in center comes out nearly clean.

When cool, cover each cup with a thin coating of caramel. Just before serving, add a tablespoon of coconut rum, spicy rum, or Grand Marnier to each cup.

Enjoy.

Contributed by:

 * World Recipes Y-Group