Kentucky Custard Cup Recipe from 1800's

Kentucky Custard Cup Recipe
c 1800's


1 quart milk
4 eggs
4 tablespoons sugar
½ teaspoon salt
few grains nutmeg

Scald one quart of sweet milk.
In a large bowl;
Beat four egg yolks well,
add sugar and salt and beat until thick like cream.

Beat the four egg whites until foamy (not stiff)
Add the yolks to the egg and sugar mixture.
Next; add scalded milk.
Mix well.

Stand your custard cups in a shallow pan,
stir the foam down and fill the cups to nearly overflowing.

Put hot water in the shallow pan and bake in a hot oven
Watching carefully so they do not scorch.
Lay buttered paper over the top if needed.

Test with a knife as soon as they begin to puff up
If the blade comes out clean and not milky, they are done.



Diary of a Kentucky Cook