Baked Custard

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for sharing this with us:

Things You Don't Want To Hear At Starbucks

9. "Try our triple cappuccino -- It's a legal alternative to crack."

8. "Let me make sure that's not too hot."

7. "You know, I licked every one of these stirrers."

6. "One Decaf Venti Skim Latte -- 39 dollars."

5. "Sugar with that?"

4. "Grande Caramel Macchaito? Talk English!"

3. "If I catch any of you people going into a Dunkin' Donuts for
coffee, I'll break your legs!"

2. "Some whipped cream for you... and some whipped cream for me."

And the #1 Thing You Don't Want To Hear At Starbucks:

1. "We ran out of coffee filters, so I'm using one of my old
undershirts."

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            TODAY'S RECIPE
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This week's recipes have spanned the range from trendy to traditional,
from the familiar to the unusual, and from haute cuisine to homestyle
cooking, and are representative of the tremendous variety of recipes
available in "Archive #2 - The 1999 Recipes" available at
http://www.worldwiderecipes.com/extra.htm or by sending a blank
message to mailto:Check@wwrecipes.com

If creme brulee had been the fad today thirty years ago that it is
today, my grandmother would have ordered it and I am sure she would
have said "it's just baked custard." Of course, she would have been
right. This old-fashioned classic has been rediscovered recently, and
you would be hard pressed to find an upscale restaurant these days
that doesn't offer it in some form or another. This version is as
easy as they get and as tasty as they come.

Baked Custard

3 cups (750 ml) milk
4 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) cinnamon
A dash of salt
A grating of fresh nutmeg

Combine all the ingredients except the nutmeg in a mixing bowl and
stir with a whisk just until combined. Vigorous or prolonged mixing
will cause air bubbles to form in the custard. Pour the mixture into
a baking dish or individual custard cups and top each with a grating
of fresh nutmeg. Bake in a preheated 300F (150C) for about one hour,
until a knife inserted in the center comes our clean. Serve chilled
or at room temperature. Serves 6.
Received on Fri Mar 4 06:19:20 2005