Ingredients
- 1 quart of milk
- 4 eggs
- pinch of salt
- sweeten and flavor to taste
Directions
Boil the milk; when cool add the beaten eggs, salt and flavoring. Bake in a pudding dish. Take especial care not to cook too much or it will whey. To test, sink a spoon in the middle: if the eggs are hard and no whey rises to the surface it is done. Serve cold. If wished richer, 5 or 6 eggs may be used to a quart of milk. If wished very nice this custard may be baked in a pudding dish lined with rich puff paste.