|Milk||3 Cup (48 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||3 , slightly beaten|
|Butterscotch candy||1⁄4 Cup (4 tbs)|
Scald milk with sugar and salt, and stir slowly into the slightly beaten eggs.
Add vanilla and strain into custard cups containing butterscotch candy (use 2 patties or about one heaping teaspoon of cracked butterscotch in each cup).
Set cups in a shallow pan containing enough hot water to reach almost up to the top of the cups.
Bake in a moderately slow oven (325° F.) for about 30 minutes, or until custard tests done.
Serve warm or chilled, unmolded if desired.