Peppermint Custard
Peppermint Custard
1/4 pound peppermint stick candy
4 cups milk
4 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon vanilla
Crush peppermint candy and soak in one cup milk several hours until dissolved. Combine eggs, salt and candy-milk mixture, stirring to blend. Heat the remaining milk and add while stirring constantly. Stir in the vanilla. Pour into 4 large or 6 small custard cups, or a 1 1/2-quart casserole. Place in a pan of hot water and bake in a 325-degree oven for 50 minutes, or until a silver knife inserted in the center comes out clean. If desired, garnish the custard with frozen strawberries, raspberries or blueberries, slightly thawed.
Yield: 4 to 6 portions
1/4 pound peppermint stick candy
4 cups milk
4 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon vanilla
Crush peppermint candy and soak in one cup milk several hours until dissolved. Combine eggs, salt and candy-milk mixture, stirring to blend. Heat the remaining milk and add while stirring constantly. Stir in the vanilla. Pour into 4 large or 6 small custard cups, or a 1 1/2-quart casserole. Place in a pan of hot water and bake in a 325-degree oven for 50 minutes, or until a silver knife inserted in the center comes out clean. If desired, garnish the custard with frozen strawberries, raspberries or blueberries, slightly thawed.
Yield: 4 to 6 portions
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