Baked Custard
INGREDIENTS:
9 1/4 qt WATER; WARM
60 EGGS SHELL
2 lb MILK; DRY NON-FAT L HEAT
2 1/2 lb SUGAR; GRANULATED 10 LB
1 ts NUTMEG GROUND
1/4 c IMITATION VANILLA
2 ts SALT TABLE 5LB
9 1/4 qt WATER; WARM
60 EGGS SHELL
2 lb MILK; DRY NON-FAT L HEAT
2 1/2 lb SUGAR; GRANULATED 10 LB
1 ts NUTMEG GROUND
1/4 c IMITATION VANILLA
2 ts SALT TABLE 5LB
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN
1. RECONSTITUTE MILK. HEAT TO JUST BELOW BOILING. DO NOT BOIL. SET ASIDE FOR USE IN STEP 3.
2. COMBINE EGGS, SUGAR, SALT, AND VANILLA IN MIXER BOWL; BEAT THOROUGHLY.
3. GRADUALLY ADD MILK; BLEND THOROUGHLY.
4. POUR 1 GAL OF MIXTURE INTO EACH UNGREASED PAN.
5. SPRINKLE TOP OF MIXTURE LIGHTLY WITH NUTMEG.
6. BAKE ABOUT 45 MINUTES OR UNTIL CUSTARD IS FIRM. COVER; REFRIGERATE UNTIL READY TO SERVE.
Recipe Number: J01400
SERVING SIZE: 1/2 CUP
1. RECONSTITUTE MILK. HEAT TO JUST BELOW BOILING. DO NOT BOIL. SET ASIDE FOR USE IN STEP 3.
2. COMBINE EGGS, SUGAR, SALT, AND VANILLA IN MIXER BOWL; BEAT THOROUGHLY.
3. GRADUALLY ADD MILK; BLEND THOROUGHLY.
4. POUR 1 GAL OF MIXTURE INTO EACH UNGREASED PAN.
5. SPRINKLE TOP OF MIXTURE LIGHTLY WITH NUTMEG.
6. BAKE ABOUT 45 MINUTES OR UNTIL CUSTARD IS FIRM. COVER; REFRIGERATE UNTIL READY TO SERVE.
Recipe Number: J01400
SERVING SIZE: 1/2 CUP