Amish Custard Pudding
1 (14 oz) can sweetened condensed milk
4 cups hot water
6 eggs
2 teaspoons vanilla
1/4 teaspoon salt
Ground nutmeg for garnish
Preheat oven to 325F. Combine milk and hot water in a large bowl.
In a separate bowl beat eggs until light in color and fluffy in texture. Pour a
bit of the hot milk mixture into eggs to temper, then combine them fully. Stir
in vanilla and salt. Pour into ramekins (or use a 2-quart baking dish) and
place on baking pan with high sides. Place pan in oven and fill pan with half
inch of boiling water. Bake ramekins 1 hour or until a knife inserted in center
comes out clean. If using larger baking dish bake for 1 hour 40 minutes. Allow
custard to cool. Sprinkle with nutmeg and serve warm or refrigerate to serve
chilled.
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