Brown Sugar Custard
|Milk||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Dark brown sugar||1⁄2 Cup (8 tbs) (Firmly Packed)|
|Eggs||3 , slightly beaten|
Scald milk and cream with sugar and salt.
Stir slowly into beaten eggs.
Strain into custard cups which have been set in a shallow pan.
Pour in enough hot water to reach almost up to top of the cups.
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 chopped nuts or coconut on top.