Butterscotch Custard Recipe
Ingredients
| Milk | 3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 3 eggs, slightly beaten | ||
| Vanilla | 1 Teaspoon | |
| Butterscotch candy | ||
Directions
Scald milk with sugar and salt, and stir slowly into the slightly beaten eggs.
Add vanilla and strain into custard cups containing butterscotch candy (use 2 patties or about one heaping teaspoon of cracked butterscotch in each cup).
Set cups in a shallow pan containing enough hot water to reach almost up to the top of the cups.
Bake in a moderately slow oven (325° F.) for about 30 minutes, or until custard tests done.
Serve warm or chilled, unmolded if desired.
Add vanilla and strain into custard cups containing butterscotch candy (use 2 patties or about one heaping teaspoon of cracked butterscotch in each cup).
Set cups in a shallow pan containing enough hot water to reach almost up to the top of the cups.
Bake in a moderately slow oven (325° F.) for about 30 minutes, or until custard tests done.
Serve warm or chilled, unmolded if desired.
Chef
