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Ingredients
- 4 eggs
- 2/3 c. sugar
- 1/2 tsp. salt
- 2 2/3 c. scalded hot milk
- 1 tsp. vanilla
- 1 c. raspberries
Method
- Beat the eggs slightly with an eggbeater.
- Add the remaining ingredients.
- Add the raspberries last.
- Put the custard in a casserole and set it in a pie plate filled with water.
- Bake at 400° for 15 minutes, then reduce heat to 350° to finish.
- Bake 25 to 30 minutes, until set.
- The center may still look a bit soft, but this will set later.
- Cooking too long makes the custard watery.