Baked or cup custard from Joy of Cooking (Sixth edition 1975) (page 734) by Irma S. Rombauer and Marion Rombauer Becker

  • eggs
  • milk
  • Serves : 5

  • EYB Comments

    Can substitute egg yolks for eggs.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked fresh fruit compote; Maple syrup sauce; Caramel syrup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute egg yolks for eggs.

  • mjes on February 23, 2019

    I first made this recipe from a previous edition in approximately 1954. I was feeling nostalgic and also wanted to try a new brand of vanilla paste. This is still a "perfect" basic recipes ... comes out just as my Mother taught me.

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