Nesselrode Custard Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 2 coconut macaroon cookies, crumbled (1/3 cup) | ||
| 2 tablespoons chopped mixed candied fruits and peels | ||
| Raisins | 2 Tablespoon, chopped | |
| Egg | 1 , beaten | |
| Milk | 2/3 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| 1/4 teaspoon rum flavoring | ||
Directions
Pour 2 cups water into an 8 x 8 x 2-inch baking dish.
Micro-cook, uncovered, till hot, 4 to 4 1/2 minutes.
Meanwhile, mix first three ingredients; divide mixture and press lightly into two 6-ounce custard cups.
Mix egg, milk, sugar, flavoring, and dash salt; pour into prepared cups.
Set cups in hot water in baking dish.
Micro-cook, uncovered, till almost set, about 7 minutes; give dish a quarter turn after each minute.
Remove cups from water; let stand at least 15 minutes before serving.
Micro-cook, uncovered, till hot, 4 to 4 1/2 minutes.
Meanwhile, mix first three ingredients; divide mixture and press lightly into two 6-ounce custard cups.
Mix egg, milk, sugar, flavoring, and dash salt; pour into prepared cups.
Set cups in hot water in baking dish.
Micro-cook, uncovered, till almost set, about 7 minutes; give dish a quarter turn after each minute.
Remove cups from water; let stand at least 15 minutes before serving.
Chef
