Custard Soup Recipe
Ingredients
| Eggs | 3 | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Ground nutmeg | 1 Dash | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Chicken broth | 10 3⁄4 Ounce, condensed (1 can) | |
| Water | 3⁄4 Cup (12 tbs) | |
| Whipping cream | 1⁄2 Cup (8 tbs) | |
| Salt and pepper | 1 |
Directions
Beat eggs with milk, salt, pepper, and nutmeg.
Pour into a buttered 8x4x2-inch loaf pan.
Set pan in a larger shallow pan on oven rack.
Pour hot water around loaf pan to depth of 1 inch.
Bake in 325° oven 25 to 30 minutes or till a knife inserted just off-center comes out clean.
Chill; cut custard into small cubes.
Meanwhile, melt butter or margarine; stir in flour.
Add condensed chicken broth and water all at once; cook and stir till thickened and bubbly.
Stir in cream.
Gently stir in cubed custard; heat through.
Season to taste with additional salt and pepper.
Pour into a buttered 8x4x2-inch loaf pan.
Set pan in a larger shallow pan on oven rack.
Pour hot water around loaf pan to depth of 1 inch.
Bake in 325° oven 25 to 30 minutes or till a knife inserted just off-center comes out clean.
Chill; cut custard into small cubes.
Meanwhile, melt butter or margarine; stir in flour.
Add condensed chicken broth and water all at once; cook and stir till thickened and bubbly.
Stir in cream.
Gently stir in cubed custard; heat through.
Season to taste with additional salt and pepper.
Chef
