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BAKED EGGNOG CUSTARD




Source of Recipe


WORKBASKET MAGAZINE


List of Ingredients




4 EGGS
1/4 C. SUGAR
1/4 TSP. SALT
3 C. EGGNOG
1 TSP. VANILLA

Recipe



COMBINE EGGS, SUGAR AND SALT. GRADUALLY STIR IN EGGNOG AND VANILLA. POUR INTO SIX 6-OZ. CUSTARD CUPS. SET CUSTARD CUPS IN SHALLOW PAN ON OVEN RACK. POUR 1 INCH OF HOT WATER IN PAN ON OVEN RACK. POUR 1 INCH OF HOT WATER IN PAN AROUND CUPS. BAKE AT 350 FOR 40-45 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN. REMOVE CUPS FROM WATER; LET COOL AND REFRIGERATE SEVERAL HOURS BEFORE SERVING. MAKES 6 SERVINGS.