Testing Baked Custard for Doneness
From The Modern Family Cookbook
Insert a sharp-pointed knife into one custard in two places: at center and half way between center and side of cup. First point may be slightly underdone, indicated by semi-liquid custard adhering to knife; second point should be done indicated by knife coming out clean. Custard cup holds sufficient heat to complete cooking of custard after removal from oven.
[...] Combine evaporated milk and water and heat to scalding. Stir slowly into beaten eggs, add brown sugar and salt. Stain and pour into custard cups which have been set in a shallow pan of hot water. Bake in a moderately slow oven (325° F.) for 30 minutes, or until custard tests done. Serve warm or cold, plain, or with a spoonful of tart jelly on top. 5 servings. [...]
Pingback by retro-food.com » Brown Sugar Custard — June 8, 2006 @ 9:17 am